Veal And Bacon Meatballs With Salsa And Potato Wedges - cooking recipe

Ingredients

2 1/2 lbs potatoes, 2 lbs cut into wedges, 1/2 lb peeled and grated
9 tbsp olive oil
4 None tomatoes, deseeded and chopped
2 None spring onions, finely chopped
3 tbsp lemon juice
None pinch sugar
1 2/3 lbs ground veal
1 tbsp cottage cheese
7 sprigs oregano, leaves removed and chopped, plus extra leaves to garnish
1 tsp salt
1/2 tsp pepper
12 strips bacon

Preparation

Preheat the oven to 400\u00b0F. Place the potato wedges on a baking sheet and drizzle with 3 tbsp of the oil. Season with salt and freshly ground black pepper and cook for 35-45 mins.
To make the salsa, mix together the tomatoes, spring onions, 4 tbsp oil and the lemon juice in a bowl. Season and add the sugar, to taste. Chill until ready to serve.
For the meatballs, mix together the grated potatoes, veal, cottage cheese, oregano, salt and pepper. Shape into 12 balls and wrap each in a strip of bacon. Heat the remaining oil in a large frying pan, add the meatballs and brown for 4-5 mins, turning. Remove from the pan and cook on the baking sheet with the potato wedges for the last 10 mins of their cooking time. Serve the meatballs and potato wedges with the salsa and garnish with the extra oregano.