John Myers
Meatballs and Tomato Casserole
The perfect meatballs and tomato casserole recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 600 g Potatoes
- 500 g Tomatoes
- Salt and pepper
- Sweet paprika
- Ground cumin
- 4 Garlic cloves
- 0,5 bunch Parsley
- 2 Organic eggs (M)
- 2 tbsp Breadcrumbs
- 1 Green peppers
- 2 tbsp Cucina olive oil
- 2 tbsp Tomato paste concentrated three times
- 500 ml Water
- Peel the potatoes, wash them with the tomatoes and rub dry.
- Cut both into slices and set aside.
- Season the minced meat well with pepper, salt, paprika, cumin and garlic. Add the 2 eggs and the parsley and knead well. I always do it with my hands washed, it’s best that way.
- Form at least 20 small mini meatballs out of the minced meat. For my baking dish there were 21 pieces.
- Heat oil in a pan and fry the tomato paste briefly (not too long, otherwise it will be bitter). Pour in the water, season well with salt and pepper and bring to the boil. If you like, like us, you can add a little thyme and rosemary. At the same time preheat the oven to 200 ° C (convection: 175 ° C).
- During this time, fill the baking dish like a roof tile with the meatballs, potato and tomato slices. In the middle of the whole thing we put the whole green pepper.
- Finally, pour the hot tomato stock over the contents of the baking dish and then put it in the oven. The whole thing remains here for about 50 minutes.Varies from stove to stove.
- When the casserole comes out of the oven, it sizzles a little more. So, wait a moment for it to be served.
- Now I wish you bon appetite
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