ingredients
1kg potatoes
1 tbs olive oil
1 brown onion, diced
2 cloves garlic, crushed
2 sprigs thyme
400g tin diced tomatoes
400ml tomato passata
1 tsp balsamic vinegar
555g Heinz Baked Beanz can
1 1/2 cups tasty cheese, grated
50g butter
meatballs
500g mince
1 tbs thyme leaves
1 clove garlic, crushed
1 egg
30g parmesan, finely grated
1/4 cup bread crumbs
2 tbs olive oil
method
- Preheat oven to 180C.
- Peel potatoes and cut into large chunks. Place in a saucepan with 1 tsp salt. Cover with cold water and boil for 15 – 20 minutes until tender.
- Meanwhile, to make meatballs, combine mince, thyme, garlic, egg, breadcrumbs and plenty of salt and pepper in a bowl. It is easiest to use your hands for this. Form into ping-pong sized balls. Heat the oil in a large frypan over medium heat. Brown meatballs well, then remove to a plate.
- Clean out frypan, return to heat and add 1 tbs olive oil. Cook onion, garlic and thyme for 4 – 5 minutes until soft. Add tinned tomatoes, passata, balsamic vinegar and baked beans. Allow to simmer for 5 minutes, stirring occasionally. Fold through 1/2 cup cheese.
- Place browned meatballs into tomato and bean sauce and simmer for a further 5 minutes. Transfer to an oven-proof dish.
- Drain potatoes and mash roughly with 1/2 cup cheese and butter. Dollop onto meatballs and sprinkle over remaining 1/2 cup cheese. Bake for 25 minutes.
- Serve with green vegetables.
recipes notes
If you’re in a hurry, skip the oven and serve the meatballs and sauce with mashed potato on the side. You may need to simmer the meatballs in the sauce for an extra 5 minutes to ensure they are cooked through. The meatballs and sauce are delicious served with pasta as well!
Credits: Best Recipes