Dinner for Two: Braised Meatballs, Roasted Garlic Mashed Potatoes & Roasted Kale

Let’s be honest, not every night is fancy dinner night. We’re not always in the mood to spend hours in the kitchen making a complicated meal, no matter how hard we try. The honest truth about it all is that even though we wish we could be Martha Stewart every single day of our lives, it’s unrealistic and not always doable. Things come up. We’re only human. Don’t be too hard on yourself. There are certain nights when tuna sandwiches, simple tacos or even a quick bowl of cereal make an appearance (as we eat standing up) and we call it good. You know the days I’m talking about. We don’t complain because we simply do not have the time or quite frankly, the energy to put much effort in the kitchen. But on those rare special occasions when we’re looking for something with a bit more glamour than cold cereal, it’s nice to venture out and make a meal that’s not only rich in flavor, but also super easy to make, while still looking like we’re royalty. We deserve to treat ourselves whenever possible.

Dinner for Two: Braised Meatballs, Roasted Garlic Mashed Potatoes & Roasted Kale is here to save the day. This is us taking an everyday classic and turning it into something a bit more fancy. This is us saying we don’t want cereal for breakfast. Braising the meatballs in a delicious pan gravy sauce not only makes them incredibly flavorful, but also allows them to cook for a while without drying out. Think Swedish meatballs but not because I’m not Swedish and I don’t even know what goes into Swedish meatballs. Roasted garlic takes the mashed potatoes to a whole new level. A one way ticket to Flavortown. And of course, the roasted crispy kale just makes us seem cool and hip since kale is everywhere at the moment. We’re just keeping up with the Joneses and I’m totally fine with that because roasted kale is sort addictingly tasty. I’m not even sure if addictingly is a word, but I’m making it one now. 

With Valentine’s Day just around the corner, I didn’t want you to get caught off guard. Especially all my late planners out there, so I decided to share these recipes with the hopes that you’ll surprise your loved one and make them a romantic meal at home. Anyone can make a reservation at a restaurant, but not everyone can whip up a great home-cooked supper. So go ahead and cancel those reservations and get yourself to the grocery store! You only have two days to get everything together. Have no fear though, I know you can pull it off. I have all the faith in you.

We start by making the mashed potatoes. Give the potatoes a peel and a dice and place them into a medium sauce pot filled with cold water. Bring to a boil and cook until fork tender, about 8 to 15 minutes. 

**Tip: If you’re feeling extra lazy or just want to skip a step, you can leave the skins on the potatoes and save yourself the time and effort! I like the look of peeled potatoes for this dish because it looks a little bit fancier in my opinion.**

While the potatoes cook, turn your attention to the meatballs. In a large bowl, combine the ground meat, eggs, bread crumbs, parmesan cheese, salt, pepper, crushed red pepper flakes, parsley, oregano, and garlic. 

**Note: I’m using two different types of meat for these meatballs, to give them more flavor. Ground beef and ground pork. Feel free to use all of one though, if you’re not into mixing meats.**

Form the meatballs into small rounds (like golf balls but a little bit smaller), placing them on a plate or platter as you shape them. 

Fry the meatballs in batches in a large heavy duty pot with a bit of oil. We’re not looking to cook them all the way, but rather just brown them all around for flavor and color. 

**Tip: Frying the meatball in batches ensures that the meatballs get brown and crispy and keeps them from stewing in their own juices like when you crowd the pan.**

While you’re searing the meatballs, the potatoes should be done at some point. Make sure to keep an eye on them. This dinner for two is all about multitasking so if you’re not used to it, it’ll be good practice. Drain the potatoes and place them back into the pot with some butter, buttermilk, roasted garlic, salt, pepper, and parmesan. 

**Note: For the roasted garlic, just peel a bunch of garlic cloves and place them in a piece of foil paper. Drizzle with olive oil, salt and pepper. Wrap into a pouch and place in a 375ºF for about 20 to 25 minutes.**

Mash everything together until smooth. Give them a taste and adjust seasonings accordingly, adding more salt or pepper as needed.

**Note: Because of the parmesan you might not need to add more salt or might even want to cut back on some since, the garlic has salt on it and the parmesan itself is salty.**

Keep the potatoes warm on the stove, over super low heat, while you cook the rest of the meal. Shall we talk about kale for a second?! I know kale is everywhere at the moment and it’s all up in everyone’s mind, but it’s a great flavor for this dish. 

**Tip: If you’re not a kale fan, like my mom, then you can totally switch it out for Swiss chard or rainbow chard or even spinach. Look at all these options I’m giving you!**

Drizzle heavily with olive oil and season liberally with salt, pepper and crushed red pepper flakes. Roast in a 375ºF oven for about 15 to 20 minutes, tossing it halfway to ensure even browning. 

Keep the kale on the baking sheet that way you can rewarm it later on, right before serving. Let’s finish up these meatballs though. Remove most of the oil (leaving a few tablespoons in the pot) and add the shallots and garlic in the same pot where you cooked the meatballs. Sauté until soft about 5 minutes. Add in the flour so you can make a quick roux for the gravy. 

Stir the flour and oil, picking up the pan drippings with a wooden spoon and cook for a minute or two to develop a nutty flavor. Then whisk in the chicken stock until the roux is completely dissolved. 

**Tip: If you want to keep things beefy, you can use beef stock instead of chicken. I happened to have chicken stock on hand, so I just used that. It’s all good.**

Lower the heat and bring the gravy to a simmer. Once thickened, season with salt, pepper and Worcestershire sauce. Carefully lower in the seared meatballs, tucking them into the gravy.

Place the lid on, but slanted so it’s not completely covered and simmer on low for about 15 to 20 minutes to fully cook the meatballs. After that’s done, you’re finished! Because this is a fancy dinner for two, you should transfer everything into nice serving platters and/or bowls. Keeping things classy.

Serve by spooning the mashed potatoes onto the plates. Laying the kale on top and then placing a few meatballs and gravy on top. Sprinkle with fresh chopped parsley as garnish (and for added color). 

I know it seems like a lot of different steps and dishes to make, but I promise you it’s super easy to put together. I mean, think about it. The kale is ridiculously easy, you just toss it all together and let the oven do all the work. And the potatoes? Mashed potatoes are totally doable! You’ve done that before.

Each of these dishes can be made ahead of time, which is the good news. The even better news is that I’ve titled this “Dinner for Two,” but you’ll have enough for seconds and maybe even thirds. You’ll want it. You’re welcome.

If you’re not a red meat lover, have no fear, I have a solution for you! Go ahead and swap out the beef and pork for ground chicken or even ground turkey. It’ll even be a lighter option so it’s a win win, no matter how you slice it. 

Sure you can easily make reservations to a fancy restaurant and have a romantic dinner out with a bunch of strangers staring at you (I see you staring), but wouldn’t you rather take the time to show your loved one just how much you care by making them a home-cooked meal from the heart? A quiet dinner at home is in your future and you’ll be a hero, no, a rockstar if you whip this up! You’ll look like you’re a whiz in the kitchen, but don’t worry, I don’t want any of the credit. You take it all. Happy Valentine’s Day! Enjoy! 

Dinner for Two: Braised Meatballs, Roasted Garlic Mashed Potatoes & Roasted Kale

Flavorful meatballs are braised in a delicious pan gravy and served with roasted garlic mashed potatoes and roasted kale! It's the perfect romantic meal for any special occasion.

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

For the meatballs

• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• ½ cup plain bread crumbs
• ½ cup parmesan cheese grated
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• ¼ cup fresh parsley chopped
• 1 tablespoon fresh oregano chopped
• 2 garlic cloves minced
• 3 tablespoons olive oil

For the gravy

• 1 medium shallot minced
• 2 garlic cloves minced
• 3 tablespoons flour
• 2 cups chicken or beef stock
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons Worcestershire sauce

For the roasted garlic mashed potatoes

• 4 large baking potatoes peeled and diced
• 5 tablespoons unsalted butter
• ¼ cup buttermilk
• 1 teaspoon salt
• ¾ teaspoon black pepper
• ½ cup parmesan cheese grated
• 8 garlic cloves peeled
• 1 tablespoon olive oil

For the roasted kale

• 4 cups fresh chopped kale
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes

Instructions

• Preheat oven to 375°F.
• To make the meatballs, in a large bowl combine the ground meat, eggs, bread crumbs, parmesan cheese, salt, pepper, red pepper flakes, parsley, oregano and garlic. Stir with your hands until evenly combined. Form the meat into small balls the size of golf balls (but a little bit smaller). Heat a large heavy duty pot over medium high heat. Add the olive oil and sear the meatballs in batches. Cook for about 3 to 4 minutes on the first side, or until crispy and golden brown and then flip over and cook for another 2 to 3 minutes. Transfer to a plate and continue to cook the rest of the meatballs.
• Once they've all been cooked, remove all but 1 tablespoon of olive oil from the pot. Add in the shallot and garlic and sauté for about 5 minutes or until soft. Stir in the flour and cook for a minute. Slowly stream in, while whisking constantly, the chicken stock until the roux has dissolved completely. Lower the heat and cook until bubbly and thick. Season with a salt, pepper, and Worcestershire sauce. Lower the flame to as low as it'll go and return the meatballs to the pot, nestling them into the gravy. Simmer for about 15 to 20 minutes, semi-covered with a lid.
• To make the potatoes, wrap the garlic cloves in foil with the olive oil and a pinch of salt and black pepper. Roast in the oven for about 20 to 25 minutes. Place the potatoes in a medium pot and cover with cold water. Bring to a boil and cook for about 15 to 20 minutes or until fork tender. Drain and return to pot. Add in the butter, buttermilk, salt, pepper, roasted garlic, and parmesan. Mash until smooth. Keep warm on the stove over low heat.
• To make the kale, place the kale on a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes. Spread out onto an even layer and roast for about 10 to 15 minutes or until charred and crispy.
• To serve, spoon the potatoes onto the plates and top with the roasted kale. Place a few meatballs on top of the kale and spoon over with gravy. Garnish with chopped fresh parsley on top. Enjoy!

Notes

yield: 2 servings (plus leftovers)

Author: The Candid Appetite