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Barbecue Meatballs Over Mashed Potatoes

Servings: 4
Total Time: 25 minutes


2 lemons, for juice
1 cup prediced yellow onions
1 1/4 cups reduced-sodium beef broth (or stock), divided
4 tablespoons tomato paste
1/2 teaspoon yellow mustard
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon pepper
1 package frozen beef meatballs (20–26 oz)
1 (24-oz) package refrigerated mashed potatoes
2 tablespoons cornstarch


  1. Squeeze lemons for juice (1/4 cup). Place in large sauté pan: onions, 1 cup broth, tomato paste, mustard, lemon juice, vinegar, Worcestershire, salt, and pepper; stir until combined. Bring to a boil over medium-high heat.
  2. Reduce heat to medium-low; stir in meatballs. Cover and cook 10 minutes. Microwave potatoes following package instructions.
  3. Whisk remaining 1/4 cup broth and cornstarch until combined. Pour into pan; cook 5–6 more minutes, stirring occasionally, or until sauce is thick and meatballs are 165°F. Serve over mashed potatoes.