Who says meatballs always have to be served with spaghetti? This recipe teams meatballs with crushed new potatoes for a fresh take on your usual midweek tea. This meal is reasonably quick to prepare, but if you're in even more of a hurry you could always use shop-bought sauce or meatballs.
Ingredients:
For the meatballs:
- 250g of pork mince
- 75g of dehydrated white breadcrumbs
- One onion, chopped finely
- One egg
- One peeled and smashed garlic clove
- 1-2 tablespoons of newly cut sage
- 400g can of diced tomatoes
- 100ml of red wine and one chopped and peeled onion
- 200g of sliced button mushrooms and 1 tsp caster sugar
- 150ml stock—vegetable or ham—
- 500–750 grams of fresh potatoes
- 1–2 tablespoons fat-free fromage frais
- Garnish with basil leaves
Method:
- 200°C/400°F/Gas 6 is the oven setting.
- To prepare the meatballs, combine all the ingredients in a bowl and thoroughly stir, adding salt and pepper to taste. Separate the mixture into 9–12 pieces, roll each into a ball, and put each ball in an ovenproof dish.
- Add the onion to a saucepan with the canned tomatoes to create the sauce. Simmer for five minutes after bringing to a boil. After adding the other ingredients to the pan, cook it for an additional four to five minutes.
- Once the meatballs are covered, pour the sauce over them. After 20 minutes of baking, remove the dish, turn the meatballs, and continue cooking them uncovered for an additional 10 to 15 minutes, or until they are thoroughly cooked.
- In water, bring the young potatoes to a boil and cook until they are just soft, about 15 minutes. After thorough draining, gently crush. Add the fromage frais and stir. Add pepper and salt for seasoning.
- Place a spoonful of potato over the meatballs on each plate. Before serving, garnish with basil leaves.
TOP TIP FOR MAKING MEATBALLS WITH CRUSHED NEW POTATOES
Once chilled, the meatballs with sauce can be frozen by packing them into an appropriate container. Let thaw and then reheat. The potato should not be frozen.
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