Meatballs with Tomato Sauce and Potatoes
Ingredients
- For the sauce
- 2 large onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 lg can Tomatoes (800 grams drained)
- For the meatballs and potatoes
- 500 grams Ground meat
- 8 Tbsps breadcrumbs
- 2 eggs
- 4 Tbsps Parmesan (freshly grated)
- 3 Tbsps mixed Italian Fresh herbs (finely chopped)
- 600 grams small Boiled potato (cooked the previous day, halved or quartered)
- 2 Tbsps butter
- salt
- freshly ground peppers
- ground paprika
- Basil (for garnish)
- scallions (in fine rings)
- 100 grams cooked Green beans (for garnish)
Preparation steps
For the sauce, peel onions and garlic, dice and sauté in 2 tablespoons oil. Take out half and set aside. Add tomatoes with liquid to the remaining onions and garlic, chop coarsely with a potato masher and simmer uncovered for about 30 minutes.
For the meatballs and potatoes, mix ground meat, remaining cooked onions and garlic, breadcrumbs, eggs, Parmesan and herbs. Knead well and season with salt and pepper. Shape with moistened hands into small meatballs. Fry in remaining oil until browned on all sides. Transfer to a baking dish and bake until done in a preheated oven at 100°C (approximately 210°F), about 15 minutes.
Toss the potatoes in a little butter in a non-stick pan over medium heat. Season the tomato sauce to taste with salt, pepper and paprika. Mix potatoes with the sauce and meatballs, spread on preheated deep plates and serve garnished with the basil, green beans, and scallion.
