Mega Meatballs With Spiced Potato Wedges - cooking recipe

Ingredients

2 oz capers in vinegar, drained, reserving 1-2 tsp vinegar
1/2 cup fresh parsley, leaves picked
2 1/2 None anchovy fillets, chopped
2 cloves garlic, finely chopped
10-11 tbsp olive oil
2 1/2 tsp paprika
1 tsp coarse sea salt
1 1/2 tbsp fresh oregano + extra sprigs to garnish
1/2 tsp cayenne pepper
2 1/4 lb potatoes, scrubbed and cut into wedges
1 tbsp lemon juice
1/4 lb sun-dried tomatoes
1 None day old bread roll, soaked in water
1 1/4 lb ground beef
1 None onion, peeled and finely chopped
1 tsp English mustard
1 tsp dried Italian herbs

Preparation

For the salsa verde, place the capers, reserved vinegar, parsley, anchovies, half the garlic and 7-8 tbsp olive oil in a bowl and mash with a potato masher.
Preheat the oven to 325\u00b0F. For the spice mix, place 1 1/2 tsp of the paprika, the coarse sea salt, oregano, and cayenne pepper in a small bowl. Season with freshly ground black pepper. Place the potato wedges on a large baking tray, drizzle with 2 tbsp olive oil, the lemon juice and 1 tsp of the spice mix, toss to coat. Bake for 30 mins, turning occasionally. Around 5 mins before the end of cooking time, add the remaining spice mix and the sun-dried tomatoes.
For the meatballs, squeeze the excess water from the bread roll, tear into small pieces and place in a large bowl. Add the ground beef, onion, mustard, Italian herbs and remaining garlic and paprika. Shape into 8 large meatballs. Heat the remaining oil in a saucepan, sear the meatballs, turning for 8-10 mins until cooked through. Serve with the potatoes and salsa verde. Garnish with oregano sprigs.