This quick and easy meal is comfort food at its best – Crockpot Barbecue Meatballs with Creamy Stovetop Mashed Potatoes. These mashed potatoes have been on our Thanksgiving table for years. I’ve probably given the recipe out a dozen times and now I’m happy to share it with all of you! And these meatballs couldn’t be easier….3 ingredients in the crockpot and you’re done. This is a recipe our whole family loves. Enjoy!
5 pounds Russet Potatoes, each potato peeled and cut into 5 roughly equal pieces
2 ounces cream cheese, at room temperature (I use the 1 ounce packets from Costco)
½ cup salted butter, at room temperature
¾-1 cup whole milk
1 teaspoon Lawry’s seasoned salt
1 teaspoon kosher salt
Heavy cream to thin out potatoes
Salt And Pepper, to taste
Place potatoes in a large pot and cover with water. Let boil until softened and fork tender, about 20-25 minutes.
Drain water from potatoes and place them back into the warm pot. Add the cream cheese, milk, butter, milk and seasonings to the pot. Mash until smooth and creamy, thin with heavy cream or milk as needed to reach the right consistency. Add more season salt, salt, and pepper to taste. (Be sure not to over-mix potatoes or they can become gluey.)
1 ½ pounds (640 grams) precooked Frozen Meatballs, (about 35 medium-sized meatballs)
1 ¼ cup (10 ounces/335 grams) barbecue sauce
1 ¼ cup (10 ounces/335 grams) grape jelly
Whisk barbecue sauce and grape jelly together in a small bowl and pour over frozen meatballs in a crock pot. Cook on high for 2-3 hours until everything is bubbly and cooked through. Check at 2 hours, stir the mixture, and add more time as necessary. Serve with mashed potatoes and steamed veggies. You can easily double (or even halve) this recipe, depending on how many people you are feeding that day
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