Cheesy Meatball and Potato Bake

Ingredients

• 500 g ground beef or mixed ground meat
• 1 large egg
• 50 g breadcrumbs
• 1 tsp paprika
• 1 tsp dried basil
• 2 garlic cloves, minced and divided
• 2 tbsp chopped fresh parsley
• 1 tsp salt, divided
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, diced
• 1/2 medium zucchini, diced
• 400 g crushed tomatoes
• 1 tbsp soy sauce
• 1 tbsp honey
• 800 g potatoes, peeled and cut into chunks
• 30 g butter
• 100 ml milk, warmed
• 100 g grated cheese

Method

1. Place the ground meat in a bowl with the egg, breadcrumbs, paprika, dried basil, half of the garlic, parsley, half of the salt and the black pepper.
2. Mix until evenly combined, then shape the mixture into approximately 18 small meatballs.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then transfer them to a plate. They do not need to be completely cooked at this stage.
4. Add the remaining oil to the skillet. Cook the red pepper and zucchini for 5 minutes, until beginning to soften.
5. Add the remaining garlic and cook for 30 seconds. Stir in the crushed tomatoes, soy sauce and honey.
6. Simmer the sauce for 8 to 10 minutes. Taste and adjust the seasoning with some of the remaining salt.
7. Meanwhile, place the potatoes in a saucepan of salted water. Bring to a boil and cook for 15 to 20 minutes, until completely tender.
8. Drain the potatoes thoroughly, then mash them with the butter and warm milk until smooth.
9. Preheat the oven to 190°C.
10. Spread the vegetable and tomato sauce across the base of a baking dish and arrange the browned meatballs in the sauce.
11. Spoon the mashed potato evenly over the meatballs and sauce, then scatter the grated cheese over the top.
12. Bake for 25 to 30 minutes, until the meatballs are cooked through, the sauce is bubbling and the cheese is golden.
13. Check that the meatballs have reached at least 75°C internally, then rest the bake for 5 minutes before serving.