From Meatballs with mash
Ingredients (for 4)
For the meatballs:
500g minced meat (beef, lamb, pork or a mixture of whatever you fancy-I used lamb for this one)
1 onion, very finely chopped
bread crumbs, about 1/2 glass (cous cous will do if you don’t have bread crumbs)
a generous handful of dried mint
1 can of tomatoes
2-3 bay leaves
For the mash:
1 kg of potatoes
1 block of fetta cheese
Optional: chilli flakes, fresh peppers or roasted peppers
Mix well the meatball ingredients in a bowl until it’s all evenly distributed. If you have time to allow the meat to absorb the flavours, even better, do it from the night before, cover with cling film and keep in the fridge. It’s fine if you don’t, you can make the meatballs right after mixing the ingredients.
Shape your meatballs and place them in a baking dish. Add the tomatoes from the can. I usually mix them in the blender because I like a smooth tomato juice rather than chunks. Add some water, the bay leaves and bake in 200 degrees for about 30 minutes, turning once for the bottom side to brown too.
For the mash: boil the potatoes, drain them and mash them. Add milk until you have a nice, fluffy mash. Add lots of dried oregano, the crumpled fetta cheese, some olive oil and whatever else you fancy. Don’t add much salt, as the cheese can be quite salty.