Recipes from the Past {5} - Meatball Cupcakes with Mashed Potato Frosting

There are quite a few recipes I'd like to make with my cupcake pan. This is the first recipe I've ever done using one and it was GREAT!

Recipe from the Past {5} - Meatball Cupcakes with Mashed Potato Frosting

from January 2011

1 lb ground chuck
1 lb ground turkey
1 large egg
1/2 cup bread crumbs
1/2 cup fresh grated parmesan cheese
2 T minced garlic
1 T Worcestershire sauce
1 T dijon mustard
1 T Tabasco

1 small onion, grated OR onion powder
1 tbsp oregano

1 tbsp basil

1 tbsp parsley

Salt and Pepper - to taste

Potato “icing”

3 cups boiled potatoes, chopped into chunks
1 egg yolk
¼ cup half and half or heavy cream
Pinch of salt
2 tbsp melted butter

Preheat your oven to 350 F.

Prepare the meatball by combining all ingredients together in a large bowl.  Mix until incorporated.  Don’t over handle the mixture or the meatball may be too dense.  Chill while you prepare the potatoes.

While the meat is baking, whip the boiled potatoes together with the egg yolk, half and half or cream and salt until smooth.  Stir in the melted butter.  Fit a pastry bag with a large star tip and fill with the potato mixture.  Set aside, but do not refrigerate.

To assemble the cupcakes, lightly spray a cupcake tin with nonstick cooking spray.  Fill each indentation with a small handful of the meat mixture, gently pressing it down until it is completely filled.

Spread a teaspoon of the sauce around the top of each cupcake, and bake for about 30 minutes, until the meat is cooked through.  Remove from the oven and turn on the broiler.

Pipe some potato “icing” on top of each cupcake.  Put the cupcakes under the broiler for a few minutes until the potatoes are lightly browned, about 2 minutes.

Remove from the oven and enjoy.