Tomato KOMETA meatballs with parsley potatoes
Ingredients: for 4 people
- 500 g KOMETA meatballs
- 2 tablespoons olive oil for frying
- 1 medium head onion
- 2 cloves garlic
- 1 tablespoon of paprika
- 500 ml tomato passata
- 2 tablespoons concentrated tomatoes
- 150 ml vegetable stock
- 1 teaspoon of sugar
Parsley potatoes:
- 1 kg potatoes
- 50 g butter
- 1 bunch of fresh parsley
- salt to taste
Preparation
Peel and dice the potatoes and boil in lightly salted water until tender (about 15-20 minutes). Drain and set aside.
In a large frying pan, heat the olive oil and cook the meatballs over a medium heat, turning them on all sides until they have a nice crust. Remove and set aside.
In the same pan, fry the chopped onion and crushed garlic. Sprinkle over the paprika and immediately add the tomato passata, the concentrated tomatoes and the stock. Season with salt and pepper and round off the flavour with a little sugar.
Return the meatballs to the tomato sauce and cook over a medium heat for a further 10-12 minutes, until they are cooked through and take on the rich flavours of the sauce.
Toss the boiled potatoes in hot butter and sprinkle generously with fresh chopped parsley.
When serving, pile the parsley potatoes on the plate and spoon the Hungarian tomato sauce meatballs on top.
