Baked Mashed Potatoes with Meatballs in Tomato Sauce
1.
Prepare all kinds of ingredients;
2.
Wash potatoes, cut into pieces, put them in a pot, add appropriate amount of water and a little salt, and boil on high heat;
3.
In the process of boiling potatoes, dice pleurotus eryngii into small cubes, mince part of onion, and dice bacon;
4.
Cook the potatoes until they can be easily inserted with chopsticks;
5.
Take out the boiled potatoes, drain the water, peel them while they are hot, and crush them into a puree with a spoon. It does not need to be too delicate;
6.
Put the diced bacon in the pot, stir-fry until fragrant and oily, add the chopped onion and diced eryngii mushrooms, and stir-fry continuously. If there is very little oil, add some cooking oil as appropriate;
7.
After sautéing the mushrooms and onions until softened, add some freshly ground black pepper to taste, and then add the mashed potatoes;
8.
Mix all the ingredients evenly, the mashed potatoes are ready, let cool and set aside. This amount of mashed potatoes can't be used up, and the rest is very delicious if you eat it directly;
9.
Cut the tomato into cubes, peel it or not, if you like it, shred the remaining onion, mince garlic, and shred part of the cheese;
10.
Put the right amount of cooking oil in the pot, put the meatballs in first, fry on medium and low heat until golden on both sides, take out and set aside;
11.
Using the remaining bottom oil in the pot, add onion and minced garlic, and stir until fragrant;
12.
After the onion is soft, add the tomato cubes and fry on medium heat until the tomatoes are mushy;
13.
Add tomato sauce, mix herbs and freshly ground black pepper;
14.
Stir fry for a while, add meatballs, and stir well;
15.
Add the part of the cheese that was shredded before, turn off the heat and set aside when the cheese is melted;
16.
Preheat the oven to 200 degrees. Put the right amount of mashed potatoes in a deeper plate;
17.
Put on the fried tomato sauce and meatball sauce;
18.
Shred the remaining cheese into fine slices;
19.
Spread evenly on the surface of the tomato sauce and meatball sauce;
20.
After the preheating is over, put the plate into the oven, the middle layer, the upper and lower heat, 190~200 degrees, bake for about 15 minutes, until the cheese melts and the edges are colored. Sprinkle a little cheese powder after baking.
Tips:
1. Mashed potatoes can also be boiled and pressed into puree directly, but the taste will be better if processed in this way;
2. Choose tomatoes with higher ripeness, which will be easier to simmer and taste better;
3. The choice of seasoning is adjusted according to personal preference;
4. The specific baking time is adjusted according to the oven conditions, but do not bake for too long. If the cheese is baked too dry, it will affect the taste.
