I've always been a firm believer that pasta can make any dish better. Lasagne, mac 'n' cheese, ravioli - all some of my favourite foods. I've always chosen to pair meatballs with pasta, until one day the idea of sweet potato mash came into my head and I couldn't get rid of it, and hence this dish was born. Perfect meatballs, creamy mash and THE BEST tomato sauce I've ever tried, this is perfect for the colder months, or if you need a bit of cheering up.
500g lean beef mince
1 cup panko breadcrumbs
4 sprigs of fresh rosemary chopped fine
2 teaspoons of dijon mustard
1good pinch of whole sea salt
2 good pinches of ground black pepper
2 teaspoons of paprika
1 tablespoon of oregano
1 large free-range egg
2 tins chopped tomatos
1 large onion
2 cloves of garlic
1 handful of chopped fresh basil
2 tablespoons balsamic vinegar
1 pinch of salt
Fresh ground pepper
2 sweet potatoes
1 glug of full fat milk
50g of butter
1. Separate the beef mince and mix in the dry ingredients and mustard, making sure mixture is thoroughly combined. Stir in egg, take a small handful of mince mixture and roll into balls. This mixture should make around 12.
2. Chop the sweet potato and put on to boil for around 15-20 minutes
3. Finely chop the garlic and the onion and add to a pan with olive oil, gently fry until they begin to colour then add the chopped tomatoes. Simmer for around 15 minutes, adding the balsamic vinegar and basil leaves halfway through. Stir and season well with salt and pepper.
4. Meanwhile, place the meatballs in a separate pan with olive oil and gently fry.
5. Once the meatballs are cooked, mash the potatoes with the butter and milk, stirring afterwards with a spoon to create the ultimate creamy texture.
6. Place the meatballs onto the sweet potato mash and pour the sauce over, garnish with pepper, a few fresh basil leaves and parmesan is you so desire (which I always do!)