Paula's Pot Roast Meatballs

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line a baking sheet with foil.

Step 3 -Bring a medium pot with the potatoes, 8 cups of water, and 2 teaspoons of salt to a boil on the stovetop.

Step 4 -Reduce the water to a simmer and cook until the potatoes are easily pierced with a fork—about 18 to 20 minutes.

Step 5 -Drain the potatoes in a colander and return them to the pot.

Step 6 -Add the sour cream, butter, 1 teaspoon of the chives, and 1/4 teaspoon salt.

Step 7 -Mash until smooth.

Step 8 -Combine the ground beef, breadcrumbs, pot roast seasoning, and 1/4 teaspoon of the salt in a mixing bowl.

Step 9 -Divide and roll the mixture into six golf ball-sized meatballs.

Step 10 -Heat 1 teaspoon of olive oil over medium heat in a large frying pan on the stovetop.

Step 11 -Add the meatballs to the hot pan, stirring often until browned on all sides, about 4-6 minutes.

Step 12 -Remove the meatballs from the pan, placing them on the prepared baking sheet.

Step 13 -Roast them in the oven until the meatballs reach a minimum internal temperature of 160 degrees F, around 10- 12 minutes.

Step 14 -While the meatballs roast, make the sauce in a small bowl by stirring the cornstarch and 1 tablespoon of water until they are combined.

Step 15 -Return the pan used to sear the meatballs to medium-high heat.

Step 16 -Add the beef demi-glace and cornstarch-water slurry to the pan and bring to a boil, stirring to combine.

Step 17 -Remove the meatballs, plate them, and spoon the sauce over them, garnishing the mash with the remaining chives.

Step 18 -Serve hot!