Delicious soul food – juicy meatballs with whisky rub on cheesy jalapeño mashed potatoes.
Peel the potatoes and cook them in salted water until tender. Drain, then let the potatoes steam off for a few minutes. Press the potatoes through a ricer or mash with a potato masher or mixer, then combine with cream, butter, and 100 grams of cheddar. Season with a touch of Rock’n’Rubs fries seasoning Bacon Cheese.
Season the ground beef with More than a Whiskey and shape into small meatballs, about 30 grams each. Cook on the grill or in the oven at around 150°C until done, then glaze with BBQ sauce.
Spread the mashed potatoes in a cast iron skillet or baking dish, top with sliced jalapeños and the meatballs, and sprinkle with the remaining cheddar. Bake again at about 180°C for 20 minutes, until everything is heated through and the cheese is melted.
