Great hello to all true food lovers!
They say you can’t be a bad person if you love to cook—because cooking comes from the heart.
Since I’m on a short four-day break from work, I decided to surprise my family with one of the dishes my kids love the most: meatballs in tomato sauce with mashed potatoes.
Ingredients
For the meatballs:
800 g ground pork (you can also use beef or a mix – 400 g + 400 g)
2 cloves of garlic
1 egg
2 tablespoons of flour
1 onion
1 liter of cooked tomato juice (Tomatino)
Salt, black pepper, and sweet paprika to taste
For the mashed potatoes:
1.5 kg red or white potatoes
20 ml cow’s milk
1 teaspoon butter
Salt to taste
Preparation
First, I prepared the meatball mixture. I finely chopped the garlic, added the egg, salt, pepper, and sweet paprika.
I mixed and kneaded everything well by hand in a plastic bowl until the mixture became compact and well combined. Then I placed it in the fridge to chill, so the meatballs could be shaped more easily later.
While the meat was chilling, I poured a little water into another pot—just enough to cover the bottom—finely chopped the onion, and let it sauté over medium heat (I was cooking on a gas stove). After about 15 minutes, the onion was nicely softened, and I added half a liter of tomato juice.
I stirred everything, then mixed 2 small tablespoons of flour with about 2/3 of a small cup of water and poured it into the tomato mixture. I kept stirring while gradually adding the rest of the tomato juice, allowing the sauce to thicken properly.
After about fifteen minutes, I took the meat mixture out of the fridge, warmed my palms, and shaped meatballs about 3–4 cm in diameter. I gently placed them into the sauce and let them cook for 50 minutes to an hour—no longer, so they wouldn’t become too firm.
For the mashed potatoes, I used red potatoes. First, I peeled them and sliced them into thin rounds so they would cook faster in boiling water. They shouldn’t be boiled for more than 20 minutes, or they can become rubbery and difficult to mash smoothly.
After 20 minutes, I drained the water and transferred the cooked potatoes into a mixing bowl. I added a teaspoon of butter so it could melt into the hot potatoes, then started mixing. During mixing, I added about 6 tablespoons of milk and continued until I achieved a smooth, creamy texture. I added salt to taste.
I served everything in a deep plate. If you ask me, it tastes best warm and enjoyed together.
Thank you for reading this blog!
Try the recipe and share your thoughts—I’m here for any questions and to exchange experiences.
Until next time,
ENJOY YOUR MEAL!
