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Klops with tomato sauce (Jewish meatballs)

Mashed potatoes


Total: 30 min


10 min


20 min


2 servings
  • 100 g Ground beef
  • 100 g Ground veal
  • 1 Onions
  • 1 Eggs
  • 2 tablespoon Flat parsley
  • 1 teaspoon Tomato ketchup
  • 5 mL balsamic vinegar
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 garlic clove
  • 2 potato


  • Preheat the oven to 350 °F.
  • Mix together the meat, finely chopped onion, egg and parsley. Add salt and pepper.
  • Fill the mix into a loaf pan and return to the oven for 20 minutes.
  • Meanwhile, heat a little of olive oil in a saucepan over medium heat.
  • Add the garlic clove, let the flavour infuse the oil for 1 minute, then remove.
  • Add tomato paste and let it simmer for 2 minutes.
  • Add ketchup, balsamic vinegar, salt, pepper, then reduce heat.
  • Let it simmer until the meat is cooked through.
  • In the meantime, cook the potatoes, peel, then crush them with a little of olive oil, using a fork. Add salt and pepper.
  • Serve tomato sauce klops along with mashed potatoes.

Recipe tips

  • These meatballs are as good cold as hot.