A recipe for Italian baked Meatballs with a tomato and chili sauce served on mashed potatoes
1 kg grass fed beef mince
1 teaspoon salt
1 tablespoon flour
1 large egg
1/2 brown onion finely grated
handful mint, parsley, thyme chopped
salt and black pepper to season
Tomato and Chili Sauce:
15 ml olive oil
1 brown onion peeled and chopped
2 cloves garlic chopped fine
3 birds eye chili chopped fine
1 cup italian passata sauce
1 cup beef stock
2 teaspoons Worcestershire sauce
handful fresh thyme
salt and pepper to taste
4 large potatoes peeled and roughly chopped
water for boiling
pinch salt in water
2 tablespoons butter
4 tablespoons grated pecorino or parmesan cheese
1/2 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.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.