Meatballs with tomato sauce and mashed potatoes



15 min

Baking Time

50 min



Rhe most delicious meatballs with tomato sauce and mashed potatoes1!

Ingredient for meatballs

  • 1 kg of ground beef (porridge)
  • 2 tbsp. chopped parsley
  • 2 cloves garlic
  • 3 tbsp. olive oil + 1 extra to rub your hands
  • 2 tbsp milk
  • 250 g white stale bread crumbs
  • 150 g grated parmesan
  • 2 large eggs
  • salt and pepper

For garnish 10 basil leaves and 70 g grated Parmesan

For the tomato sauce

  • 1 large onion
  • 3 cl. garlic
  • 150 ml white wine
  • 4 tbsp tomato paste
  • 500 ml of tomato juice
  • 1 tbsp sugar
  • 500ml lukewarm water
  • 1 cube of vegetables
  • 10-15 basil leaves
  • Thyme
  • Olive oil
  • Salt, pepper, boukovo

For the mashed potatoes

  • 2 kilos of potatoes
  • 250 g butter in cubes
  • 200 ml lukewarm milk
  • Salt Pepper


  1. Soak the stale bread in water, then drain it very well. We do not want any liquid in our minced meat.
  2. In a large bowl, put the minced meat and add all the ingredients and mix well
    using your hands (bare) for best results. The mixture should be somewhat moist, but retains its shape when molded into meatballs. Refrigerate for 1/2 hour.
  3. Cover your hands with olive oil and make the meatballs in the desired size.
  4. Put the well-oiled meatballs with olive oil on a greased pan and bake them in a preheated oven for 30 minutes at 180 C.

When they turn brown, take them out of the oven and put them in the sauce and simmer for 30-35 minutes.


For the tomato sauce

  1. Put olive oil in a saucepan and sauté the chopped onion and garlic for 2 minutes.
  2. Add the tomato paste, stir and quench with wine.
  3. Add the tomato juice, water and vegetable broth.
  4. Bring to a boil and cook for 20 minutes.
  5. Add sugar, salt, pepper, boukovo, thyme and finally chopped basil.

For the mashed potatoes

  1. Boil the potatoes with their skins. When they are pierced, peel them when they are still hot.
  2. Put them in the mixer on the wing and beat on the middle ladder. Add the butter in cold cubes.
  3. At the end we add the warm milk, be careful because the milk may not get all of it in case the potatoes have a lot of moisture.

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