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!
Click here for the tomato and chili sauce recipe.
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Ultimate Comfort Food: Meatballs and Mashed Potatoes
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- Diet: Omnivore
Description
Comfort food at its finest! Juicy meatballs in a rich tomato sauce served alongside creamy mashed potatoes.
Ingredients
Meatballs:
- 2 lbs (900 g) grass-fed beef mince
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 brown onion, finely grated
- 1 handful mixed fresh herbs (mint, parsley, and/or thyme), finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Chili-tomato sauce:
- 2 tablespoons olive oil
- 1/2 brown onion, finely chopped
- 3 garlic cloves, minced
- 1 red chili, finely chopped (or 1/2 teaspoon dried chili flakes), to taste
- 1 cup (240 ml) chicken or beef stock
- 2 cups (500 g) tomato puree (passata)
- 4-5 fresh thyme sprigs
- Salt and freshly ground black pepper, to taste
Mashed potatoes:
- 4 large potatoes, peeled and roughly chopped
- Water and salt, for boiling
- 2 tablespoons unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 4 tablespoons grated pecorino or Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the beef mince, egg, flour, grated onion, chopped herbs, salt, and pepper. Mix well with your hands until everything is evenly incorporated.
- Lightly oil your hands and roll the meat mixture into palm-sized meatballs. Set aside on a plate.
- Preheat the oven to 356°F (180°C). Heat the olive oil in an oven-safe saucepan or casserole dish over medium-high heat. Working in batches, brown the meatballs for 2–3 minutes per side. Remove and set aside.
- In the same pan, add the chopped onion, garlic, and chili. Sauté over medium heat for 3–4 minutes until softened.
- Pour in the stock and tomato puree, stirring to combine. Return the meatballs to the pan, nestling them into the sauce. Tuck in the thyme sprigs. Season with salt and pepper.
- Cover the pan and transfer to the preheated oven. Bake for 20 minutes until the meatballs are cooked through and the sauce has thickened slightly.
- While the meatballs are in the oven, make the mash. Boil the chopped potatoes in salted water until completely tender, about 15–20 minutes. Drain well.
- Return the potatoes to the pot. Add the butter, warm milk, and grated cheese. Mash until smooth and creamy. Season to taste with salt and pepper.
- Spoon the creamy mash into bowls, ladle the meatballs and sauce over the top, and serve immediately.
Notes
Fresh herbs really lift the meatballs — use whatever you have, but mint with parsley and thyme is a particularly good combination. For richer meatballs, substitute half the beef with ground pork. The sauce deepens in flavor if left to rest for 10–15 minutes after baking before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of meat should I use for the meatballs?
I recommend using grass-fed beef for the meatballs, as it is nutrient dense and enhances the flavor.
How can I enhance the flavor of my meatball mixture?
Adding loads of fresh herbs to your meatball mix will provide extra flavor and elevate the dish.
Why is mashed potatoes a better choice than pasta for this recipe?
Mashed potatoes soak up more of the chili-tomato sauce, creating a comforting combination that complements the meatballs beautifully.
