Juicy Meatballs with Mashed Potatoes in Rich Tomato Sauce

A comforting home-style supper that never lets you down: browned, juicy meatballs simmered in a rich tomato sauce, served with soft mashed potatoes. Little fuss — plenty of flavor and aroma.

Ingredients

• Ground meat — 600–700 g (1.3–1.5 lbs)
• Potatoes — 800 g (1.75 lbs), for the mash
• Yellow onions — 2 pcs.
• Tomato paste — 2–3 tbsp
• Broth or water — 400–500 ml (1 2/3–2 cups)
• Butter and milk — for the mash
• Spices (garlic powder, dried herbs, paprika, salt, black pepper) — to taste
• Vegetable oil — for frying

How to cook

1. Shape the ground meat into neat, evenly sized round meatballs.
2. Heat a skillet with a little vegetable oil and fry the meatballs until lightly browned on all sides. Transfer to a plate.
3. In the same skillet, cook the onion, sliced into half-moons, until soft and golden.
4. Transfer the meatballs and onion to a saucepan or slow cooker insert. Add the tomato paste, sprinkle in the spices, pour in the broth or water, and stir gently.
5. Cover and simmer over low heat until the meatballs are cooked through and the sauce has thickened, about 20–25 minutes.
6. At the same time, boil the peeled potatoes until tender. Drain, mash with butter and hot milk, and season with salt to taste — the mash should be smooth and airy.
7. Serve the meatballs hot, generously spooned with tomato sauce, alongside the mashed potatoes. Finish with fresh herbs if you like.

Nutritional value per serving

Calories	560 kcal
Protein	28 g
Fat	28 g
Carbohydrates	45 g
Fiber	5 g
Salt (sodium)	1.6 g

Tips and variations

• Use beef, pork, or a mix — the latter gives a juicier, more tender result.
• To help the meatballs hold their shape, wet your hands with cold water while forming them.
• The sauce will taste even deeper if you replace part of the broth with sautéed tomatoes or add a pinch of sugar to balance the acidity.
• You can dice the onion if you prefer a smoother sauce.

FAQ

Can I bake the meatballs instead of frying them?

Yes. Arrange the meatballs on a baking sheet and bake for 8–10 minutes at 200 °C (392 °F) until lightly browned, then transfer them to the sauce and simmer until cooked through.

Which ground meat is best for juiciness?

A beef-and-pork mix is the most common choice. It stays juicy after simmering. Turkey works too, but add a little more seasoning for a fuller flavor.

What can I use instead of tomato paste?

You can use passata or tomato sauce. If the tomatoes are sharp, add a pinch of sugar to balance the acidity.