Baked Meatballs and Potatoes in Rich Tomato Sauce
This delicious and easy Baked Meatballs and Potatoes in a Rich Tomato Sauce is a twist on a Greek family favorite, Soutzoukakia me Patates. Thanks to the fragrant herbs in the meatballs and the rich tomato sauce, it's all about healthy, hearty, robust flavours and a burst of Mediterranean aroma. What makes this recipe special is, that instead of frying the meatballs, they are baked alongside the potatoes, resulting in tender, moist meatballs. Plus, it's a convenient one-pan meal, minimizing cleanup, and it's gluten-free! Let's get cooking!
This dish holds a special place in our family's hearts and fond memories of my mum's comforting kitchen aromas. It's a family favorite for its ability to bring everyone together over a warming dish. I recall watching my mum prepare each meatball, infusing it with her love and expertise. The anticipation as it baked in the oven filled our home with the most delicious smell and every bite was a reminder of the tradition passed down through generations in our family kitchen. I hope your loved ones enjoy it as much as my family.
Watch How to Make It
Helpful Tips
Potatoes: Ensure the potatoes are sliced 2cm diced and uniformly to ensure even cooking.
Meatballs: When shaping the meatballs, it's recommended to moisten your hands with water to prevent the mixture from sticking.
Prepare ahead the Meatballs: You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours before shaping and baking.
Meal Prep Lunches
This dish is perfect for meal prep lunches as it reheats well. Portion out the leftovers into individual containers for easy grab-and-go lunches throughout the week. Serve with a side salad or some steamed vegetables to round out the meal.
Variations
Vegetables: You can also add vegetables such as sweet potatoes or carrots to the dish for extra nutrition and flavour.
Cheese: Consider using different types of cheese for the topping. I use a combination of at least 2 of the following: Mozzarella, Gruyere, Tasty, Parmesan, Pecorino, Cheddar, and Feta.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
You can also freeze the cooked dish for longer storage. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Beef Recipes you'll LOVE
Baked Meatballs with Potatoes in a Rich Sauce
Serves 4
Prep 15 minutes
Cook 50 minutes
Meatballs:
600g beef mince
3 slices wholemeal bread, gluten-free
(optional to add 4 slices of wholemeal bread as it would produce an even more tender meatball)
1 large brown onion, finely chopped or grated
4 garlic cloves, crushed and minced (or ground garlic)
2 eggs
1 tablespoon olive oil
1 tablespoon white vinegar
1 cup parsley leaves, finely chopped
½ cup mint leaves, finely chopped
1 teaspoon Greek dried oregano
1 teaspoon paprika
1 teaspoon sea salt
½ teaspoon pepper
Sauce:
300ml vegetable or beef stock / broth
400ml tomato passata
2 tablespoons extra-virgin olive oil
1 teaspoon Greek dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground garlic
2 teaspoons sea salt
1 teaspoon pepper
Vegetables:
800g potatoes, sliced into 2cm diced pieces
Topping:
1 cup grated cheese (Mozzarella, Gruyere, Tasty, Parmesan, or a combination of 2 cheeses)
¼ cup parsley, finely chopped
INSTRUCTIONS
1. Prepare the potatoes: Wash and peel the potatoes. Then slice them into 2cm diced pieces. Slicing them this size will allow them to cook well at the same as the meatballs.
2. Oven: Preheat the oven to 200°C fan forced.
3. Soak the bread: Trim off the crusts of the wholemeal bread slices and immerse them in a bowl of water for a brief 20 seconds. Remove and gently squeeze out excess water, then place them in a large mixing bowl.
4. Prepare the meatball mixture: In the same bowl, combine the soaked bread with the beef mince, finely chopped onion, crushed garlic, whisked eggs, smooth olive oil, white vinegar, and a medley of fragrant herbs and spices including mint, parsley, Greek oregano, paprika, sea salt, and pepper. Using your hands, meld the ingredients together until combined.
5. Shape the meatballs: Take a generous handful of the meatball mixture (approximately 2 tablespoons) and roll it into a ball, roughly 5cm in diameter. Place each formed meatball onto the baking tray atop the prepared potatoes. Repeat this process until all the mixture is used, ensuring even spacing between the meatballs. You should yield around 10-12 meatballs.
6. Prepare the sauce: In a mixing bowl combine the stock/broth, tomato passata, extra virgin olive oil, dried thyme, Greek dried oregano, paprika, ground garlic, sea salt, and pepper. Using a whisk, stir to combine well. Gently pour the sauce over the meatballs and potatoes, ensuring an even distribution to coat all ingredients.
7. Bake to perfection: Cover the tray with a snug layer of baking paper or foil to seal in the flavors, then let it bake in the preheated oven for 35 minutes. Afterward, remove the covering and allow it to bake for an additional 20 minutes, or until the potatoes are tender and cooked through.
8. Garnish and serve: Remove it from the oven once beautifully baked. Sprinkle your favorite grated cheese over the top with a generous scattering of fresh parsley. Allow the dish to rest for a few moments before serving. Enjoy!
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Recipe and Photography Margaret Pahos @CreateCookShare
