Pot Roast Meatballs with Mashed Potatoes, Gravy & Honey Glazed Carrots

Preheat oven to 400. Line two baking sheets with aluminum foil. Peel potatoes and boil them till soft. If using a ricer, no need to peel potatoes it does it for you.

While potatoes are boiling prepare carrots. Peel, slice and place in a medium mixing bowl. Add 1 teaspoon garlic powder, salt and pepper to taste. Drizzle with a tablespoon of olive oil and 2 tablespoons of honey. Toss until well coated. Spread carrots on 1 of the prepared baking sheets and put in the oven. Turn the carrots every 15 minutes. Cook until desired texture and firmness is reached. I like my carrots soft but firm which takes about 30 minutes depending on how thick the slices are.

While carrots are baking. Mix together 2 teaspoons of pot roast seasoning and 1/3 cup bread crumbs in a large mixing bowl.

Add ground beef to the breadcrumbs and mix until completely combined.

Add a tablespoon of olive oil to a large skillet on medium heat. Roll meatballs and place them in the skillet. Brown meatballs then remove them from the skillet and place them on the prepared baking sheet. Finish cooking meatballs in the oven. About 10-15 minutes or until internal temperature reaches 160.

Drain potatoes and mash with a potato masher or use a ricer. Add 4 tablespoons of softened butter, 2 ounces of cream cheese, 3/4 cup half and half, 1/2 teaspoon garlic powder with parsley and a generous amount of salt. Whip with an electric hand mixer.

Make gravy in the same pan used to brown meatballs, heat to medium heat and add 2 tablespoons of butter and allow to melt. Add 2 tablespoons of flour and whisk for a minute. Add 3 cups of broth and whisk continuously so no lumps form. Heat gravy until thickened and desired consistency is reached.

Serve and enjoy!

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