Beef Meatballs with Tomato Sauce and Mashed Potatoes

Place potato in medium-sized pot of boiling water. Once cooked through, remove from water, allow to rest until cool enough to handle.  While potato is cooking, remove sausage casing, discard.  

Remove peel, place in medium-sized bowl and using potato masher or food mill smash until smooth and no lumps remain.

Line baking tray with waxed paper, set aside. In large mixing bowl, combine minced beef, sausage filling, smashed potato, and egg yolk. Adjust to taste with salt and pepper. 

Combine ingredients well, roll into midsize balls, and place onto baking tray. Set aside, preheat oven to 190C.

Remove peel from garlic clove and yellow or white onion, finely mince both and set aside.  Clean parsley thoroughly, finely mince and set aside.  

Coat bottom of large sauce pot with extra-virgin olive oil and when heated through, add minced garlic, onion, and parsley.

Allow to cook over medium-low heat. Add canned tomatoes, adjust to taste with salt.  Allow to cook over medium-low heat for at least 1 hour.

Bring large soup pot of salted water to boil.  When ready, place potatoes into boiling salted water.

Boil until cooked through, remove from heat and when cool enough to handle, remove peels.

Place into large bowl, and using food mill or potato masher, smash until smooth and free from lumps.

In small saucepan, heat milk and butter together. Remove from heat once butter is melted and milk heated through.

Add to smashed potatoes. Blend well using spatula or heavy wire whisk until mixture is smooth and creamy.

Adjust to taste with salt and pepper.  Cover to keep warm.

Cook preshaped meatballs in preheated oven for at least 10 minutes or until they’re cooked through. Be careful not to overcook meatballs as they dry out easily.

Place portion onto individual serving dishes, and top with fresh tomato sauce.

Add serving of warm mashed potatoes next to meatballs, serve immediately while still warm.