Cherry Tomato & Meatball Ragu with Crispy Baby Potato Crust Recipe
Introduction
This cherry tomato and meatball ragu with a crispy baby potato crust is a comforting and flavorful dish perfect for family dinners. Combining tender meatballs and a rich tomato sauce with a golden, crispy potato crust creates a deliciously satisfying meal.
Ingredients
- ½ tbsp olive oil, plus extra for the dish and brushing
- 1kg Morrisons Market Street baby potatoes
- 24 meatballs
- 1 small onion or shallot, finely chopped
- 1 carrot, grated
- 200g cherry tomatoes
- 1 garlic clove, crushed or finely grated
- 1 tbsp tomato purée
- 200ml passata
- 75g cheddar, grated
- 25g parmesan, grated
- A few basil leaves, to serve
Instructions
- Step 1: Heat the oven to 200°C (180°C fan/gas mark 6) and oil a 22cm pie dish. Cook the baby potatoes in boiling salted water over high heat for 12-15 minutes until just tender. Drain the potatoes and tip them into the pie dish. Use a potato masher to roughly break them up so they cover the base and sides, forming a crust. Brush with olive oil and bake for 10-15 minutes until starting to turn golden.
- Step 2: While the potatoes bake, heat ½ tablespoon olive oil in a large frying pan over medium heat. Brown the meatballs on all sides, then remove them with a slotted spoon and set aside. In the same pan, fry the chopped onion and grated carrot over low heat for 8-10 minutes until softened.
- Step 3: Add the cherry tomatoes and garlic to the pan and cook for another 5-10 minutes until the tomatoes break down. Stir in the tomato purée and passata, cooking for 5 minutes until the sauce thickens slightly. Return the meatballs to the pan and heat through.
- Step 4: Pour the meatball and tomato mixture over the crispy potato crust in the pie dish. Sprinkle the grated cheddar and parmesan evenly on top. Bake for 30-40 minutes until the cheese is melted and golden.
- Step 5: Scatter fresh basil leaves over the finished pie before serving to add a bright, fresh touch.
Tips & Variations
- Use sweet baby potatoes instead of regular if you prefer a softer crust with a natural sweetness.
- For extra flavor, add a splash of red wine to the tomato sauce while it simmers.
- Try mixing in some chopped mushrooms or bell peppers with the onion and carrot for added veggies.
- Substitute the cheddar with mozzarella for a stretchier, creamier cheese topping.
Storage
Store any leftover ragu pie covered in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180°C (160°C fan) for about 20 minutes until heated through and the crust stays crispy. Avoid microwaving to keep the texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen meatballs for this recipe?
Yes, frozen meatballs can be used. Just make sure to thaw them fully before browning in the pan to ensure even cooking.
Can I make this dish vegetarian?
Absolutely. Replace the meatballs with a plant-based alternative or cooked lentils, and follow the same cooking steps for a tasty vegetarian version.
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Cherry Tomato & Meatball Ragu with Crispy Baby Potato Crust Recipe
- Total Time: 85 minutes
- Yield: 6 servings 1x
Description
A comforting Cherry Tomato & Meatball Ragu baked with a crispy baby potato crust. Tender baby potatoes form a golden crust base layered with juicy meatballs simmered in a rich cherry tomato sauce, topped with melted cheddar and parmesan, and finished with fresh basil for a flavorful and hearty meal.
Ingredients
Potato Crust
- ½ tbsp olive oil, plus extra for the dish and brushing
- 1kg Morrisons Market Street baby potatoes
Meatball Ragu
- 24 meatballs
- 1 small onion or shallot, finely chopped
- 1 carrot, grated
- 200g cherry tomatoes
- 1 garlic clove, crushed or finely grated
- 1 tbsp tomato purée
- 200ml passata
Topping
- 75g cheddar, grated
- 25g parmesan, grated
- A few basil leaves, to serve
Instructions
- Prepare the oven and dish: Heat the oven to 200C/180C fan/gas 6. Grease a 22cm pie dish with olive oil to prevent sticking.
- Cook the potatoes: Boil the baby potatoes in salted water over high heat for 12-15 minutes until just tender. Drain thoroughly.
- Create the potato crust: Place the drained potatoes into the pie dish and roughly mash them with a potato masher to form a crust covering the base and sides. Brush with additional olive oil and bake for 10-15 minutes until starting to turn golden and crisp.
- Brown the meatballs: Heat ½ tbsp olive oil in a large frying pan over medium heat. Brown the meatballs on all sides until nicely seared, then transfer to a plate using a slotted spoon.
- Sauté vegetables: In the same pan, cook the finely chopped onion and grated carrot over low heat for 8-10 minutes until softened and fragrant.
- Add tomatoes and garlic: Stir in cherry tomatoes and crushed garlic, frying for 5-10 minutes until the tomatoes break down and become saucy.
- Build the ragu sauce: Mix in the tomato purée and passata, cooking for another 5 minutes until the sauce thickens slightly, then return the browned meatballs to coat evenly in the sauce.
- Assemble the pie: Pour the meatball and tomato sauce mixture over the baked potato crust in the pie dish, spreading evenly.
- Add cheese topping: Sprinkle grated cheddar and parmesan over the ragu to form a golden, melted crust.
- Bake to finish: Bake in the preheated oven for 30-40 minutes until the cheese topping is bubbly and golden.
- Garnish and serve: Scatter fresh basil leaves on top before serving to add a fresh aromatic touch.
Notes
- Use baby potatoes for the best crust texture; larger potatoes may not hold well.
- Carefully mash potatoes to create a sturdy crust but avoid over-mashing to retain some texture.
- Ensure meatballs are browned thoroughly to develop flavor before adding to sauce.
- The dish can be made ahead and reheated for convenience.
- For a vegetarian version, substitute meatballs with plant-based alternatives.
- Adjust baking time if using a different oven type or dish size.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: cherry tomato ragu, meatball bake, potato crust pie, Italian comfort food, baked meatballs, cheesy meatball dish
