Description

Comfort food at its finest! Juicy meatballs in a rich tomato sauce served alongside creamy mashed potatoes.

Ingredients

Units Scale

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