Cheesy Meatball and Potato Bake

A delicious oven-baked dish with juicy meatballs, tender potatoes, rich tomato sauce and melted cheese. Perfect for lunch or dinner.

Preparation time: 20 minutes Cooking time: 40–50 minutes Oven temperature: 190°C Servings: 4

Ingredients

For the meatballs

• 500 g minced beef or chicken

• 1 small onion, finely chopped

• 1 tsp ginger-garlic paste

• ½ tsp black pepper

• 1 tsp red chilli powder or paprika

• ½ tsp cumin powder

• ½ tsp salt, or to taste

• 2 tbsp breadcrumbs

• 1 tbsp chopped fresh coriander (optional)

• 1 tbsp oil

For the potatoes

• 500–600 g potatoes, peeled and sliced

• 1 tbsp oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For the sauce

• 1 tbsp butter or oil

• 2 cloves garlic, minced

• 1 cup tomato puree or crushed tomatoes

• 2 tbsp tomato ketchup

• ½ tsp oregano

• ½ tsp chilli flakes (optional)

• ¼ cup water

• Salt to taste

For the cheesy topping

• 1½ cups grated mozzarella cheese

• ½ cup grated cheddar cheese

• 2 tbsp chopped parsley or coriander (optional)

Method

1. Prepare the meatballs

Mix the minced meat with onion, ginger-garlic paste, spices, salt and breadcrumbs. Shape into small meatballs.

Heat 1 tablespoon oil in a pan and brown the meatballs for 5–7 minutes, turning gently. They do not need to be fully cooked yet.

2. Prepare the potatoes

Slice the potatoes approximately ½ cm thick. Toss with oil, salt, pepper and paprika.

For a softer bake, parboil the slices for 5–7 minutes, then drain.

3. Make the tomato sauce

Heat butter or oil in a pan. Add garlic and cook for 30 seconds. Stir in tomato puree, ketchup, oregano, chilli flakes, salt and water.

Simmer for 5–7 minutes until slightly thickened.

4. Assemble the bake

• Preheat the oven to 190°C.

• Arrange the potato slices in a greased baking dish.

• Pour half the tomato sauce over the potatoes.

• Arrange the browned meatballs on top.

• Add the remaining sauce.

• Cover with aluminium foil.

5. Bake

Bake covered for 25–30 minutes, until the potatoes are nearly tender and the meatballs are cooked through.

Remove the foil, sprinkle mozzarella and cheddar evenly over the top, and bake for another 10–15 minutes until the cheese melts and turns golden.

6. Serve

Rest for 5 minutes, garnish with parsley or coriander, and serve hot.

Tips for the best results

• Extra cheesy: Add a little cheese between the potato layers as well as on top.

• Creamier version: Mix ¼ cup cream into the tomato sauce before assembling.

• Pakistani-style flavour: Add green chillies, a little garam masala and chopped coriander to the meatballs.

• Avoid watery potatoes: Drain parboiled potatoes well before layering.

Serving suggestion: Serve with garlic bread, coleslaw or a fresh green salad.