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@caitlynskitchen shares a comforting recipe for Cowboy Butter Meatballs served over creamy mashed potatoes. These savory meatballs are pan-fried and then simmered in a rich, flavorful sauce made with butter, heavy cream, and Dijon mustard.
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In a large bowl, combine ground beef, salt, parsley, garlic powder, black pepper, cowboy butter seasoning, breadcrumbs, parmesan cheese, and one egg.
Gently mix the ingredients with your hands until just combined, then roll the mixture into 12-14 meatballs.
While preparing the meatballs, bring a pot of salted water to a boil and cook the peeled, chopped russet potatoes until fork-tender.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 3-4 minutes per side, until browned all over.
Remove the meatballs from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium and add half a stick of butter, scraping up any browned bits from the bottom of the pan.
Whisk in the heavy cream, Dijon mustard, and Worcestershire sauce.
Season the sauce with parsley, garlic powder, and more cowboy butter seasoning. Whisk until smooth.
Once the sauce begins to simmer, turn off the heat. Return the meatballs to the skillet and spoon the sauce over them.
Drain the cooked potatoes and return them to the pot. Add a stick of butter, milk, heavy cream, salt, and pepper.
Using a hand mixer, mash the potatoes until they are smooth and creamy.
To serve, place a scoop of mashed potatoes on a plate, top with several meatballs, and drizzle with extra sauce.
