Glazed meatballs with chili potatoes and tomato salsa

Name: Glazed meatballs with chili potatoes and tomato salsa
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Tomatoes; 2 large onions; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS sweet-hot chili sauce; 6 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 1 Bread roll (from the previous day); 800 g waxy potatoes; 1⁄2 Tsp Chili Flakes; 50 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 600 g mixed mince; 1 Egg (Gr. M); 1 TEASPOON medium hot mustard; 1⁄4 l clear apple juice; 3-4 Tbsp Soy sauce; 1 Spring onion; 1 Avocado; 1 TABLESPOON Lemon juice; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

hearty,piquant,exotic,Meat & Poultry,easy,Meat,Vegetables,Potatoes,Meatball,inexpensive

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Tomatoes
2 large onions
2 TABLESPOONS White wine vinegar
2 TABLESPOONS sweet-hot chili sauce
6 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
1 Bread roll (from the previous day)
800 g waxy potatoes
1⁄2 Tsp Chili Flakes
50 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
600 g mixed mince
1 Egg (Gr. M)
1 TEASPOON medium hot mustard
1⁄4 l clear apple juice
3-4 Tbsp Soy sauce
1 Spring onion
1 Avocado
1 TABLESPOON Lemon juice
baking paper

Directions

1
For the salsa, wash, quarter, seed and finely dice the tomatoes. Peel and finely dice the onions. Mix tomatoes, half onions, vinegar, chili sauce and 1 tablespoon of oil. Season with salt, pepper and 1 pinch of sugar.
2
Soak rolls in water. Line baking tray with baking paper. Preheat the oven for the potato wedges (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel and wash the potatoes, cut into slices and dab dry.
3
Mix with 3 tablespoons of oil, 1⁄2 tsp. salt, chili flakes and Panko. Spread on the tray. Bake in a hot oven for about 40 minutes, turning after about 20 minutes.
4
For the meatballs, squeeze the rolls. Knead with minced meat, rest of onion cubes, egg, mustard, 1 tsp salt and pepper each. Form approx. 30 balls from the mixture with moistened hands. Heat 2 tablespoons of oil in a large pan.
5
Fry the balls in portions at medium heat for 6-8 minutes. Take out. Caramelise 2 tbsp. sugar in the frying fat until golden. Deglaze with apple juice and soy sauce, bring to the boil and simmer for about 6 minutes.
6
Add the meatballs and heat them up again while turning.
7
Clean and wash the spring onion and cut into fine rings. Halve the avocado and remove the seeds. Remove the flesh from the skin and dice very finely. Mix with lemon juice and spring onion. Sprinkle on meatballs.
8
Serve with potato wedges and tomato salsa.