Potato-Based Meatballs

Serves 4

Time 45 minutes plus refrigerating

Ingredients

500g lean beef mince

1 cup cooked and mashed potato (about 1 large potato), leave the skin on

1 small onion, finely minced

2 cloves garlic, minced

1 egg

2 tbsp fresh parsley, finely chopped

1 tbsp fresh oregano or thyme, chopped (or 1 tsp dried)

1 tsp paprika

½ tsp ground cumin 

Salt and black pepper to taste

2 tbsp grated Parmesan cheese, plus extra to serve

Extra virgin olive oil for cooking

Tomato Sauce for Meatballs

2 tbsp extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 can (400g) crushed tomatoes or tomato passata

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried parsley or dried basil (or 2 tbsp fresh herb, chopped)

Salt and black pepper to taste

½ cup vegetable or chicken stock (optional, for a thinner sauce)

Fresh parsley or basil for garnish

Method

Dice, and boil the potato until fork-tender. Drain and mash until smooth. Allow it to cool slightly.

In a large mixing bowl, combine the beef mince, mashed potato, minced onion, minced garlic, egg, parsley, oregano, paprika, cumin, salt, black pepper and Parmesan cheese. Mix until well combined but be careful not to overmix, as it can make the meatballs tough.

With slightly damp hands, form the mixture into small meatballs, about 3-4 cm in diameter. Place them on a plate or baking tray and set in the fridge for 20 minutes to firm up and hold together better while cooking.

Heat a skillet over medium heat and add a drizzle of extra virgin olive oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Remove them from the pan. Alternatively, you can bake them at 200°C on a lined baking sheet for 20-25 minutes, flipping halfway through.

Heat the extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring to avoid burning.

Stir in the crushed tomatoes, tomato paste, oregano and parsley. If using, add the stock for a thinner consistency. Season with salt and black pepper to taste.

Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the flavours meld and the sauce thickens. Taste and adjust seasoning if needed. If using fresh herbs, stir it in just before serving.

Pour the tomato sauce over the warm meatballs and garnish with extra parmesan and fresh parsley or basil.