Name: Meatball & Mashed Potato Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 500 g beef mince; 1 small onion, grated; 2 garlic cloves, minced; 1 egg; 30 g breadcrumbs; 1 tsp dried oregano; Salt and pepper, to taste; 1 tbsp (15 mL) olive oil (for cooking); 400 g canned diced tomatoes; 2 tbsp (40 mL) tomato paste; 1 garlic clove, minced; 1 tsp sugar; 1 tsp dried basil; Salt and pepper, to taste; 1.2 kg potatoes (about 6 medium), peeled and chopped; 60 g unsalted butter; 100 mL milk; Salt and pepper, to taste; 100 g grated cheddar or mozzarella cheese; Optional: chopped parsley or chives, for garnish

Ingredients

Scale

Ingredients: (Serves 6)

The meatballs:

500 g beef mince
1 small onion, grated
2 garlic cloves, minced
1 egg
30 g breadcrumbs
1 tsp dried oregano
Salt and pepper, to taste
1 tbsp (15 mL) olive oil (for cooking)

The sauce:

400 g canned diced tomatoes
2 tbsp (40 mL) tomato paste
1 garlic clove, minced
1 tsp sugar
1 tsp dried basil
Salt and pepper, to taste

The mashed potatoes:

1.2 kg potatoes (about 6 medium), peeled and chopped
60 g unsalted butter
100 mL milk
Salt and pepper, to taste

For the topping:

100 g grated cheddar or mozzarella cheese
Optional: chopped parsley or chives, for garnish

Instructions

Preparation:

1: Prepare the meatball mixture

In a large mixing bowl, combine the beef mince, grated onion, minced garlic, egg, breadcrumbs, oregano, and a generous seasoning of salt and pepper. Mix thoroughly with your hands until well combined.

Roll the mixture into small meatballs—about the size of a golf ball. You should get around 18–20 meatballs.

2: Brown the meatballs

Heat the olive oil in a large frying pan over medium-high heat. Working in batches, brown the meatballs on all sides. They don’t need to be cooked through—just seared for flavour. Set aside on a plate while you make the sauce.

3: Make the tomato sauce

In the same pan (don’t wipe it out—you want those browned bits!), add a touch more oil if needed, then sauté the garlic for 30 seconds. Stir in the tomato paste, diced tomatoes, sugar, basil, and season with salt and pepper.

Let it simmer gently for 8–10 minutes, allowing the sauce to thicken slightly. Return the meatballs to the pan and simmer for another 5–7 minutes, coating them well in the sauce. Set aside.

4: Boil and mash the potatoes

Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Drain thoroughly, then return to the pot. Add butter, milk, and season to taste. Mash until smooth and creamy.

5: Assemble the bake

Preheat your oven to 200°C (180°C fan-forced).

In a large ovenproof baking dish, spoon the meatballs and sauce into the base, spreading them out in an even layer.

Top with the mashed potatoes, spreading them gently over the meatballs to fully cover the sauce. Use the back of a spoon to create swirls or ridges for that rustic look.

Sprinkle the top evenly with the grated cheese.

6: Bake until golden

Place the dish in the oven and bake for 20–25 minutes, or until the top is lightly golden and the cheese is melted and bubbling.

7: Garnish and serve

Remove from the oven and let the bake sit for 5 minutes. Sprinkle with chopped parsley or chives, if using, and serve hot with a side salad or steamed vegetables.

Prep Time: 30 minutes
Cook Time: 25 minutes

Nutrition

Calories: ~490 kcal
Sodium: ~430 mg
Protein: ~26 g