Red skin Potato Wedges and Meatballs
Serving: 4
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Directions
Potato wedges
- Put the breadcrumbs in a bowl and pour over the milk, stirring until combined.
- Add the remaining ingredients and mix well.
- Take big pinches of the mixture and roll into walnut-sized meatballs. Chill for 30 minutes.
- Heat the oven to 200C
- Scatter the potatoes, tomatoes and onions in a roasting tin in a single layer, or spread over 2 baking trays.
- Drizzle with 3 tbsp olive oil and toss. Lay the meatballs on top, spreading them out evenly.
- Bake for 25 minutes. Remove from the oven and turn the meatballs over, stirring the vegetables too.
- Return to the oven for another 20-30 minutes until everything is cooked.
- Scatter the basil over just before serving.
- TIP: The above recipes would work so well with chicken meat balls and once cooked top with basil pesto.
Ingredients
- 100 g fresh white breadcrumbs
- 4 tbsp milk
- 600 g mince
- 170 g pecorino
- 1 egg
- 1 tsp white peppercorns
- 1 clove of crushed garlic
- A small handful of sage leaves, finely chopped
Potato wedges
- 1 kg Potatoes, cut into 2-3cm wedges
- 6 large vine tomatoes 6 large, roughly chopped
- 2 red onions
- Olive oil
- Basil a small bunch, chopped