Fried meatballs and potatoes in rich tomato sauce
Ingredients
4 persons
- 500 Gram ground mixed meat
- 1 egg
- 1 tablespoon smoked paprika
- 0.5 tablespoon olive oil
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves look, chopped
- 1 tablespoon chili flakes
- 400 Gram Elvea Pelati
- 1 tablespoon Elvea Doppio Concentrato
- 4 tablespoons port
- 1 teaspoon Italian herbs
- salt
- pepper
- 4 potatoes
- olive oil
- fresh basil
Preparation
-
1
Heat the oven to 200°C (top-bottom heat).
-
2
Mix the minced meat with egg, smoked paprika, salt and pepper. Roll out medium-sized balls. Fry them briefly in a pan with olive oil until golden brown all around (they do not have to be cooked yet).
-
3
In a baking dish or casserole: Heat 2 tbsp olive oil, sauté onion, chili and garlic until translucent. Add Elvea tomato concentrate, simmer and deglaze with the port. Add the Elvea Pelati - break up the tomatoes coarsely with a spoon. Simmer gently for 10 minutes until the sauce thickens and add the Italian herbs.
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4
Cut the potatoes into wedges. Arrange the potato wedges in the sauce, place the baked meatballs between them. Spoon some sauce over everything. Drizzle with a little olive oil.
-
5
Place the dish in the oven and bake for 35 to 40 minutes, until the potatoes are tender and the sauce has thickened nicely.
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6
Finish with fresh basil and parmesan.
