Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground beef
   2                    garlic cloves -- minced
                        salt
                        pepper
   2      tablespoons   all-purpose flour
   1      tablespoon    olive oil
   1      small         onion -- chopped
   1 1/2  cups          canned tomatoes -- undrained
     1/2  tablespoon    dried basil
     1/2  tablespoon    oregano
   1 1/2  pounds        baking potatoes
                        - peel -- quarter (=3 large)
   1                    egg -- beaten
   1      cup           parmesan -- freshly grated
   2      tablespoons   fresh parsley -- chopped

Preparation:

Mix ground beef with half of the garlic, 1/4 ts each salt and pepper and 2 tb cold water. Gently form into 1-1/2-inch balls. Combine flour with pinch each salt and pepper. roll meatballs in flour mixture. In large nonstick skillet, heat half of the olive oil over medium heat; cook meatballs, a few at a time, until browned all over. Transfer to plate. In skillet, heat remaining olive oil over medium heat; cook onion and remaining garlic for 5 minutes. Stir in tomatoes, basil, oregano and meatballs; simmer, uncovered and stirring often, for 15 minutes. Meanwhile, in saucepan, cover potatoes with cold water. Bring to boil; boil for 20 minutes or until tender. Drain well; mash until smooth. Stir in egg, 3/4 c of the Parmesan cheese, add salt and pepper to taste. Stir in parsley. Spoon meatballs and sauce into an 8-inch square baking dish. Spread potato mixture over top. Sprinkle with remaining Parmesan. [Can be prepared ahead, covered and refrigerated for up to 1 day. Bring to room temperature.] Bake in 350F 180C oven, covered, for 45 minutes. Uncover; bake for 10 minutes. Broil for 1 minute or until cheese is golden. 4 servings for $7.31 CDN [Mar/95] Source: Canadian Living magazine, Feb 95