You will need
⅔ cup (160 ml) full cream plain yoghurt
1 large egg, lightly beaten
2 slices bread, white or brown, cut into small blocks
500 g lean minced beef
1 medium onion, finely chopped
2 T (30 ml) chopped parsley
2 T (30 ml) Ina Paarman’s Meat Spice
1 x 400 g Ina Paarman’s Tomato & Basil Pasta Sauce
¼ cup (60 ml) water
5 medium-large potatoes, peeled and cut into quarters
1 ½ cups (375 ml) water
¼ cup (60 ml) fresh full cream milk (or use half milk and half cream)
1 T (15 ml) butter
2 t (10 ml) Ina Paarman’s Potato Spice
Adjust the oven rack to the middle position and preheat the oven to 180°C. Combine the yoghurt, beaten egg and bread together in a bowl.
Leave to stand for 10 minutes and then roughly mash with a fork.
Place the beef, onion, parsley and Meat Spice into a medium-sized mixing bowl.
Add the mashed bread and mix everything together, first with a small knife and then lightly by hand until well blended. Do not over-mix. Oil a medium size ovenproof dish and sprinkle a little Meat Spice on the bottom of the dish.
Use an ice cream scoop or tablespoon to measure meatballs and roll them by hand.
Pack them into the dish.
Pour over Pasta Sauce, shake out the bottle with the water and pour it over.
Bake, uncovered, for 40 minutes until nicely browned.
Place the potatoes and water into a saucepan and cook, with the lid on, for ± 15 minutes until potatoes are fork tender.
Drain and mash potatoes finely with a potato ricer or potato masher.
Add the milk, butter and Potato Spice to the mashed potatoes. Mix until well blended.
Serve on the side with the meatballs together with a salad or green vegetable.