Hawaiian Meatballs With Potato Salad - cooking recipe

Ingredients

1 3/4 lb potatoes
1 1/2 lb ground beef
1 None egg
2-3 tbsp breadcrumbs
4 tbsp sunflower oil
4 None fresh pineapple slices
4 slices Cheddar
1/3 cup buttermilk
3 tbsp white wine vinegar
3-4 tbsp green pesto
3 tbsp olive oil
2 None red peppers, deseeded and diced
3 None scallions, trimmed and sliced
4 tbsp chopped fresh chives

Preparation

Cook the potatoes in salted, boiling water for 20-25 mins until tender. Meanwhile, knead the beef, egg and breadcrumbs together and season. Form 4 large meatballs from the mixture and flatten slightly.
Preheat the oven to 325\u00b0F. Heat the oil in a frying pan, add 2 meatballs and fry for 2-3 mins on each side. Remove from the pan and repeat for the others.
Drain the potatoes and allow them to steam. Peel and slice once cool enough to handle.
Line a baking sheet with parchment paper and place the meatballs on it. Place a pineapple ring and a slice of cheese on top. Bake for 10-15 mins.
Mix the buttermilk, vinegar and pesto together. Season then gradually beat in the olive oil. Mix the potatoes, peppers, scallions and chives into the dressing. Divide the meatballs between 4 plates and spoon on some potato salad. Serve.