Spicy Potatoes and Veggie Balls in Tomato Sauce

  • Author: somiigbene


Simple, delicious and crowd-pleasing spicy potatoes with veggie balls in tomato sauce 



For the potatoes

  • 400g potatoes
  • 1 tablespoon olive oil (optional)
  • 2 tsp sweet paprika
  • 2 fat garlic clove, finely minced or grated

For the tomato sauce

  • 1 carton passata 
  • 1 large red onion
  • 2 fat garlic cloves
  • 1 large sweet (bell) red pepper
  • 1 teaspoon paprika
  • 1 large red chilli
  • 1 teaspoon oregano or Italian herbs
  • 1 tablespoon olive oil (optional)
  • 1 tablespoon vegetable seasoning or vegetable stock cube
  • Salt and black pepper, to taste
  • 1 pack veggie balls (either bake in the oven or shallow fry in oil as per the package instructions)
  • Large handful fresh parsley, chopped


  1. Cut the potatoes into small cubes then pat dry with a kitchen paper. Tip into a bowl and then toss in one tablespoon of olive oil and ensure that the potatoes are coated evenly. Line a baking tray with parchment paper then layer the potatoes on the baking dish. Roast in the oven at 220ºC for 25-35 minutes until the potatoes are crisp and golden brown. 
  2. While the potatoes are baking, start making the tomato sauce. 
  3. Combine the passata, red onion, garlic, sweet pepper, paprika and chilli in a food processor. Blitz until smooth then set aside.
  4. Heat the olive oil in a large saucepan over medium heat, once warm, add the passata mixture in the blender. Be careful when tipping in the passata, it will spit if the oil is too hot. Stir well and let the tomato sauce fry for 10-15 minutes. Keep stirring, and if the pan gets too dry, add a small splash of water. Add the vegetable seasoning, herbs and a little splash of water. Cook for a further 10 minutes, and adjust the seasoning as required. Once the tomato sauce has lost the tartness, add the veggie balls, turn the heat down to a simmer and cook for 1-2 minutes. 
  5. To finish off the potatoes, add 1 tsp of olive oil to a large frying pan over medium heat. Once warm, add the garlic, fry for 10-20 seconds without burning the garlic. Add the potatoes and the paprika into the pan. Stir and continue to toss the potatoes in the frying pan to coat the potatoes with the garlic and paprika. Season with salt and black pepper. 
  6. Serve the potatoes with a generous serving of tomato sauce and veggie balls. Garnish with fresh parsley and enjoy!


If the tomato sauce is still tart after cooking it for the recommended amount of time, add a pinch of sugar, or 1/2 teaspoon of agave nectar or honey. 

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