Mega Meatballs With Spiced Potato Wedges Recipe

Name: Mega Meatballs With Spiced Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Preheat the oven to 325u00b0F. 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.
3
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.

2823

kcal

Calories

279

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Mega Meatballs With Spiced Potato Wedges falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mega Meatballs With Spiced Potato Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions