GF Meatballs and Taters


We have been trying to get away from pasta since my experiment with the Trim Healthy Mama regimen. The kids are loving mashed potatoes right now so tonight I decided to make spaghetti and meatballs…except with potatoes as the starch instead.  A tangy, cheesy sauce topped it off with just the right note to balance the bland and the savory.

1 lb Ground meat  (we used pork)
2 Eggs
1/3-1/2 c. Breadcrumbs (use GF if needed)
2 T. Chopped onions, regular or green

Mashed Potatoes

1/2-1 jar Spaghetti sauce
Tangy BBQ sauce, to taste
Cottage Cheese to taste


If making fresh mashed potatoes,  skin and chop the potatoes and cook in salted boiling water until fork tender. If using boxed mashed potatoes, make according to directions. I used 1/3 prepared dry with 2/3 fresh this time because we had leftover dry potatoes.  I added table cream and butter to the potatoes until smooth and creamy (and salt if needed).

Mix thawed meat with eggs, crumbs, onions and spices. I used salt, garlic and onion mix. Shape into balls. Cook in a frying pan with oil (I use coconut) until a large one cut in half shows no pinkness.

Heat the pasta sauce in a saucepan until warmed. I added homemade tangy BBQ sauce to taste.  When it is warm, add cottage cheese  (as much as you want) and remove from heat.

Serve sauce over meatballs and mashed potatoes. Yum!