Food Therapy recipe
Cheesy Mashed Potato Meatball Bake
Ingredients
For the Meatballs in Tomato Sauce:
500 grams mini beef meatballs, 2 tablespoons olive oil, 12 medium plum tomatoes, 1 small red onion, 1 small orange or red bell pepper, 1 green chili or jalapeño, 3 garlic cloves, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
For the Cheesy Mashed Potatoes:
1.2 kilograms potatoes, 75 grams butter, 180 ml warm milk or heavy cream, 150 grams grated mozzarella or other melting cheese, ½ teaspoon salt, ½ teaspoon black pepper
For the Topping:
50 grams grated Parmesan cheese, 1 tablespoon finely chopped parsley
500 grams mini beef meatballs, 2 tablespoons olive oil, 12 medium plum tomatoes, 1 small red onion, 1 small orange or red bell pepper, 1 green chili or jalapeño, 3 garlic cloves, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
For the Cheesy Mashed Potatoes:
1.2 kilograms potatoes, 75 grams butter, 180 ml warm milk or heavy cream, 150 grams grated mozzarella or other melting cheese, ½ teaspoon salt, ½ teaspoon black pepper
For the Topping:
50 grams grated Parmesan cheese, 1 tablespoon finely chopped parsley
Method
1. Boil the Potatoes
Peel the potatoes and cut them into even cubes. Boil in salted water for 15–20 minutes, until a fork slides in easily.
2. Brown the Meatballs
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the meatballs and cook for 6–8 minutes, until browned on all sides.
3. Set the Meatballs Aside
Transfer the meatballs to a plate with a slotted spoon. Leave the flavorful oil and browned bits in the pan.
4. Cook the Tomatoes
Add the whole tomatoes to the same pan with the thyme, paprika, salt, and pepper. Cover and cook over medium heat for 8–10 minutes, until the skins start to split and the tomatoes soften.
5. Add the Vegetables
Finely dice the red onion and bell pepper, thinly slice the chili, and mince the garlic. Add everything to the softened tomatoes.
6. Simmer the Sauce
Cover again and cook for 6–8 minutes, until the onion is soft, the peppers have lost their crunch, and the tomatoes have released plenty of juice.
7. Crush the Tomatoes
Crush the tomatoes in the pan with a potato masher or wooden spoon, stirring them into the vegetables to form a thick, chunky sauce.
8. Return the Meatballs
Add the meatballs back to the pan, coat them in the sauce, and simmer over low heat for about 5 minutes. Remove the pan from the heat.
9. Make the Mashed Potatoes
Drain the potatoes well and transfer them to a large bowl. Add the butter and warm milk or cream, then mash until smooth.
10. Add the Cheese
Stir the mozzarella, salt, and pepper into the hot potatoes until fully combined.
11. Top the Meatballs
Spoon the mashed potatoes into a piping bag and pipe them over the meatballs. No piping bag? Spoon it on and spread it out with a spatula.
12. Smooth the Top
Smooth the surface with a spatula, making sure the sauce is completely covered.
13. Add the Parmesan
Sprinkle the Parmesan in a thin, even layer over the potatoes.
14. Bake
Bake in a preheated oven at 200°C (390°F) for 15–20 minutes. For a deeper golden top, switch to the broiler for the last 2–3 minutes.
15. Rest and Serve
Let it rest for 5–10 minutes, sprinkle with parsley, and serve hot.
Peel the potatoes and cut them into even cubes. Boil in salted water for 15–20 minutes, until a fork slides in easily.
2. Brown the Meatballs
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the meatballs and cook for 6–8 minutes, until browned on all sides.
3. Set the Meatballs Aside
Transfer the meatballs to a plate with a slotted spoon. Leave the flavorful oil and browned bits in the pan.
4. Cook the Tomatoes
Add the whole tomatoes to the same pan with the thyme, paprika, salt, and pepper. Cover and cook over medium heat for 8–10 minutes, until the skins start to split and the tomatoes soften.
5. Add the Vegetables
Finely dice the red onion and bell pepper, thinly slice the chili, and mince the garlic. Add everything to the softened tomatoes.
6. Simmer the Sauce
Cover again and cook for 6–8 minutes, until the onion is soft, the peppers have lost their crunch, and the tomatoes have released plenty of juice.
7. Crush the Tomatoes
Crush the tomatoes in the pan with a potato masher or wooden spoon, stirring them into the vegetables to form a thick, chunky sauce.
8. Return the Meatballs
Add the meatballs back to the pan, coat them in the sauce, and simmer over low heat for about 5 minutes. Remove the pan from the heat.
9. Make the Mashed Potatoes
Drain the potatoes well and transfer them to a large bowl. Add the butter and warm milk or cream, then mash until smooth.
10. Add the Cheese
Stir the mozzarella, salt, and pepper into the hot potatoes until fully combined.
11. Top the Meatballs
Spoon the mashed potatoes into a piping bag and pipe them over the meatballs. No piping bag? Spoon it on and spread it out with a spatula.
12. Smooth the Top
Smooth the surface with a spatula, making sure the sauce is completely covered.
13. Add the Parmesan
Sprinkle the Parmesan in a thin, even layer over the potatoes.
14. Bake
Bake in a preheated oven at 200°C (390°F) for 15–20 minutes. For a deeper golden top, switch to the broiler for the last 2–3 minutes.
15. Rest and Serve
Let it rest for 5–10 minutes, sprinkle with parsley, and serve hot.
