1kg floury potatoes (skin on), we used Maris Piper, cut into small chunks
40g
butter
200ml
milk
Directions
Step 1Mix mince, egg, breadcrumbs and plenty of seasoning in a large bowl. Divide into 12 equal balls. Working one at a time, flatten a ball in the palm of your hand, add a mozzarella pearl to the centre, and work the meat around it to cover. Repeat with remaining balls. Cover and chill in fridge for 1hr.
Step 2To make the sauce, heat the oil in a large pan and gently fry the onion to soften, about 5min. Add the chilli and ginger and cook for 1min more. Add the tomatoes and some seasoning. Cover and simmer for 10min. Set aside.
Step 3When meatballs have chilled, preheat oven to 200°C (180°C fan) mark 6 and bring a large pan of salted water to the boil.
Step 4Heat the oil in a large ovenproof frying pan over a medium-high heat and brown the meatballs, turning regularly until golden all over. Finish them off in the oven for 10min, or until cooked through.
Step 5Meanwhile, cook potatoes in the boiling water for 12-15min, until tender. Drain well and return to the pan with the butter and milk. Roughly mash (or more thoroughly if you prefer). Season to taste. Cover pan with a lid to keep warm.
Step 6Serve meatballs with the mash and the tomato sauce, reheated if necessary.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
