Beef Meatballs with Mashed Potatoes

Ingredients

• 300g Raw russet potatoes without skin
• 40g Yellow onion, raw
• 10g Garlic, raw
• 50g Egg
• 30g White bread
• 20g Salted butter
• 100g Canned tomato sauce
• 0g Iodized table salt
• 200g Ground beef, 90% lean, raw

Method

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Prepare the meatball mixture: Finely dice the yellow onion and mince the garlic. Tear the white bread into small pieces and soak in water for 2 minutes, then squeeze out excess moisture to create breadcrumbs.
3. 3In a large mixing bowl, combine the ground beef (90% lean), soaked breadcrumbs, diced onion, minced garlic, and egg. Add a pinch of salt and black pepper. Mix gently with your hands until just combined—do not overmix, as this makes meatballs tough.
4. 4Form meatballs: Shape the mixture into 12-14 meatballs about 1.5 inches in diameter. Place them on the prepared baking sheet.
5. 5Bake meatballs: Place in the preheated oven for 20-22 minutes until cooked through (internal temperature 160°F/71°C). The meatballs will brown nicely.
6. 6Meanwhile, prepare the mashed potatoes: Peel the russet potatoes and cut into 1-inch chunks. Place in a large pot and cover with cold salted water. Bring to a boil and cook for 12-15 minutes until fork-tender.
7. 7Drain potatoes thoroughly and return to the pot. Add the salted butter and mash with a potato masher until mostly smooth with some small lumps remaining (about 2 minutes of mashing). Season with salt and pepper to taste.
8. 8Prepare the tomato sauce: While the meatballs bake, heat the canned tomato sauce in a small saucepan over medium heat. Season with salt and pepper. Once the meatballs are done, carefully transfer them to the tomato sauce and gently stir to coat. Simmer together for 3-5 minutes.
9. 9Plate and serve: Divide the mashed potatoes between serving plates, top with the beef meatballs and tomato sauce. Serve immediately while hot.