Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 floury potatoes (e.g. Rooster) (approximately 400g)
  • 500g lean minced beef
  • 4 tablesp. tomato ketchup
  • 1 egg
  • 4 tablesp. breadcrumbs
  • A little grated nutmeg
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 400g tin of chopped tomatoes
  • 200ml tomato paste
  • Handful of fresh basil, roughly chopped
  • 20g butter
  • 8 cherry tomatoes, halved
  • 50g grated cheese
  • Salt and freshly ground black pepper
Cooking time: 90 MIN
  1. Preheat the oven to Gas Mark 6, 200°C (400°F).
  2. Peel the potatoes and cut into cubes.
  3. Mix together the minced meat, 2 tablespoons tomato ketchup, the egg and the breadcrumbs.
  4. Season with nutmeg, salt and pepper and make 12-15 meatballs.
  5. Fry the meatballs in butter for a few minutes.
  6. Chop the onion and garlic and place on a large baking tray together with the potato cubes.
  7. Mix together the chopped tomatoes, tomato paste and 2 tablespoons ketchup.
  8. Season with some chopped basil and then mix with the potatoes.
  9. Place the meatballs on top and bake for 30 to 40 minutes.
  10. Stir well halfway through the cooking time and add the halved cherry tomatoes.
  11. Serve with a sprinkle of grated cheese on top and garnish with fresh basil.

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