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Brent Draper's saucy beef meatballs with mashed potato

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With flavoursome meatballs in tomato sauce served on a bed of creamy mash, Coles ambassador Brent Draper’s tasty meatball recipe will have the whole family licking their lips.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Brent Draper's saucy beef meatballs with mashed potato


  • 800g Coles Crème Gold Potatoes, peeled, coarsely chopped
  • 50g unsalted butter, chopped
  • 500g Coles Australian No Added Hormones Beef Mince
  • 1 leek, pale section only, thinly sliced
  • 2 x 400g cans Coles Italian Crushed Tomatoes Basil and Oregano
  • 400g can lentils, rinsed, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place potato in a large saucepan and cover with water. Cover and bring to the boil over high heat. Uncover and cook for 10 mins or until tender. Drain and return to the pan. Use a potato masher or fork to mash until smooth. Add the butter and stir to combine. Season. Cover to keep warm.
  2. Step 2

    Meanwhile, shape 1 tbs mince into a ball and place on a lined baking tray. Repeat with the remaining mince.
  3. Step 3

    Heat a large non-stick frying pan over medium heat. Cook the meatballs, turning, for 4 mins or until brown all over and cooked through. Transfer to a heatproof bowl. Cook leek in the pan, stirring, for 2-3 mins or until tender. Add tomato, lentils and 1 cup (250ml) water. Bring to a simmer. Return meatballs to the pan and cook, stirring occasionally, for 15 mins or until mixture thickens.
  4. Step 4

    Divide the mashed potato and meatball mixture among serving plates. Season with pepper to serve