Meatballs With Potato Wedges And Tomato Salsa - cooking recipe

Ingredients
    1 None day old bread roll
    3 None onions, finely chopped
    500 g beef mince
    1 medium egg, beaten
    1 tsp English mustard
    800 g potatoes, cut into wedges
    3-4 tbsp olive oil
    50 g panko breadcrumbs
    1 tsp dried chilli flakes
    4 None tomatoes, deseeded and finely chopped
    2 tbsp white balsamic vinegar
    2 tsp light soy sauce
    2 tbsp caster sugar, plus 1 pinch
    250 ml clear apple juice
    1 tbsp dark soy sauce
    1 None avocado, stoned, finely chopped and tossed in lemon juice
    1 None spring onion, finely sliced
Preparation
    Soak the bread roll in cold water. Squeeze excess water and finely chop the bread. Add to a large bowl with 1/3 of the onion, the ground beef, egg and mustard. Season with salt and pepper. Mix well and shape into 32 meatballs.
    Preheat the oven to 350\u00b0F. Place the potato wedges on a large baking pan. Drizzle with 1-2 tbsp of the olive oil. Sprinkle with the breadcrumbs and red pepper flakes. Season with salt and pepper and toss to coat. Bake for 50 mins, carefully turning halfway through cooking time.
    For the salsa, place the tomatoes, remaining onion, 1 tbsp of the olive oil, vinegar and the light soy sauce in a bowl. Season to taste with salt, pepper and a pinch of sugar. Set aside.
    Heat 1 tbsp of the oil in a large skillet on medium heat. Add the meatballs in batches and cook for 6-8 mins, turning occasionally. Remove from the skillet and keep warm. Reduce the heat to low. Sprinkle the sugar over the pan juices and cook for 1 min until caramelized. Deglaze the pan with the apple juice and dark soy sauce. Bring to a boil on high heat. Reduce the heat to low and simmer for 6 mins. Return the meatballs to the skillet and cook for 1-2 mins until heated through.
    Serve the meatballs with the potato wedges and salsa. Garnish with the avocado and green onion.

Leave a comment