Potato and Meatball Bake
Ingredients:
For the Meatballs:
- 300 g (10.6 oz) minced beef
- 2 onions, grated
- 2 tablespoons breadcrumbs
- 1 egg
- Fresh parsley, chopped
- Salt and pepper to taste
- Thyme to taste
- Ground sweet paprika to taste
- Chili flakes to taste
For the Potato Balls:
- 1000 g (2.2 lbs) potatoes
- 40 g (2.8 tbsp) butter
- Half a bunch fresh parsley, chopped
- Salt to taste
- Nutmeg to taste
- Chili to taste
For the Baking and Sauce:
- 4 tablespoons sunflower oil
- 2 tablespoons tomato paste
- 300 ml (1.3 cups) water
- Cheddar cheese, grated to taste
- Additional vegetables for garnish
Instructions:
Step 1: Prepare the Meatballs
Start by combining the minced beef with breadcrumbs and grated onions in a large mixing bowl. Add the egg, chopped parsley, salt, pepper, thyme, paprika, and chili flakes. Mix all ingredients thoroughly with your hands until well combined. The mixture should hold together when pressed but not be too dense. Form the mixture into egg-sized meatballs, rolling them between your palms to create smooth, even shapes. This should yield approximately 12-15 meatballs depending on size.
Step 2: Cook and Prepare the Potatoes
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce heat to medium-high and cook for 20-25 minutes until the potatoes are fork-tender. Drain the potatoes and let them cool enough to handle safely. Once cooled, peel all the potatoes and set three aside for slicing later.
Step 3: Make the Potato Balls
Take the remaining cooked potatoes and mash them thoroughly with the butter until smooth and creamy. Season with chopped parsley, a pinch of nutmeg, chili, and salt to taste. The mixture should be flavorful and well-seasoned. Form the mashed potato mixture into balls similar in size to your meatballs, ensuring they’re compact enough to hold their shape during baking.
Step 4: Prepare the Baking Dish
Preheat your oven to 200°C (392°F). Grease a large baking dish with sunflower oil or cooking spray. Slice the three reserved potatoes into rounds about 1/4 inch thick. Arrange these potato slices in a single layer across the bottom of the prepared baking dish, slightly overlapping if necessary. This creates a flavorful base for the casserole.
Step 5: Assemble the Casserole
Arrange the meatballs and potato balls alternately on top of the sliced potatoes, creating an attractive pattern. The arrangement doesn’t need to be perfect – rustic presentation adds to the homestyle appeal. Drizzle lightly with sunflower oil to help with browning.
Step 6: Initial Baking
Place the assembled dish in the preheated oven and bake for 20 minutes. This initial baking allows the meatballs to cook through and the potato balls to develop a light golden exterior.
Step 7: Add Sauce and Cheese
While the casserole bakes, prepare the sauce by whisking together tomato paste, water, and a pinch of salt in a bowl until smooth. After the initial 20 minutes of baking, remove the dish from the oven and carefully pour the tomato sauce over the entire casserole. Sprinkle the grated cheddar cheese generously over the top.
Step 8: Final Baking
Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden brown, and the sauce is bubbling around the edges. The meatballs should be fully cooked through and the potato balls should have a lovely golden color.
