Easy and Quick Sunday Lunch: Meatballs with Mashed Potatoes

Season the ground beef by adding Bahian seasoning blend, oregano, chimichurri, black pepper, salt, and three minced cloves of garlic.

Shape the meat mixture into meatballs.

Sear the meatballs on all sides in a skillet or air fryer.

Add two chopped tomatoes and three chopped cloves of garlic to the skillet over the seared meatballs.

Season the sauce as it forms with black pepper, Bahian seasoning blend, chimichurri, and oregano.

Incorporate the tomato paste and add one cup of water and salt to the sauce.

Cover the skillet and let the meatballs simmer for about 4 minutes.

Boil the peeled potatoes in water with a little salt in a pressure cooker for approximately 15 minutes.

Mash the boiled potatoes.

Prepare the mashed potatoes by mixing the mashed potato with one small carton of heavy cream, one tablespoon of butter, one tablespoon of cream cheese, and a little salt.

Spread the mashed potatoes in a baking dish.

Arrange the meatballs with the sauce on top of the mashed potatoes and cover with mozzarella slices, cut in half before rolling, and the fresh grated Parmesan cheese.

Place the baking dish in a preheated oven at 350ºF (180ºC) for about 20 minutes to brown the top.