A chili-tomato sauce, Italian meatballs, and creamy mashed potatoes. What could be better? Check out this recipe the next time you are craving comfort food.
For this recipe I have tried to create the most ‘Italian’ sauce I could, to accompany my homemade Meatballs. The Italians just have a way with cooking. For one: amazing pasta dishes are accompanied by the most mouthwatering sauces that are so full of flavour – you can barely imagine it. I love Italian food!
When it’s time for dinner, I knew this comforting meatball dish will be well received by the caveman. Mincemeat is one of those ingredients I always have in the freezer. We buy grass-fed beef, with no antibiotics and growth hormones – which is nutrient dense and tastes amazing. Add loads of fresh herbs to your meatball mix for extra flavour!
I chose to serve my Italian Meatballs with fluffy and creamy potato mash; since I had no pasta in the pantry. You can obviously do the right thing and make pasta from scratch, but mash just seem to soak up so much more of that divine sauce I had in mind! The perfect combination! Seriously, who doesn’t love mashed potatoes?
THE ITALIANS KNOW HOW
I love the amazing flavor of the homemade Tomato and Chili sauce that goes with it. This dish just reminds me of a little Italian bistro, tucked away in a serene setting, with an amazing red wine and great company. Check out this awesome post about mash potatoes, and get yours right the first time around!
- 1 kg grass fed beef mince
- 1 teaspoon salt
- 1 tablespoon flour
- 1 large egg
- ½ brown onion finely grated
- handful mint, parsley, thyme chopped
- salt and black pepper to season
- Click the link above for the recipe.
- 4 large potatoes peeled and roughly chopped
- water for boiling
- pinch salt in water
- 2 tablespoons butter
- 4 tablespoons grated pecorino or parmesan cheese
- ½ cup milk
- Place the mince in a mixing bowl and add the all the ingredients needed. Mix through well with your hands.
- Use a little oil to rub on your hands, and roll your meatball in a ball, to fit in your palm.
- In an oven-safe saucepan or casserole dish, heat the olive oil and brown the meatballs for a few minutes on each side. Remove the meatballs from the pan.
- Add the onion, garlic and chili and saute for a few minutes.
- Add the stock and tomato puree.
- Replace the meatballs in the pot and arrange it in the sauce. Add thyme and finish off in a preheated oven at 180 degrees Celsius for 20 minutes.
- For the mash, peel and chop the potatoes and boil in salted water until soft.
- Add the butter, parmesan and milk and mash until smooth. Season with salt and black pepper.