Meatballs with potato wedges, dried tomatoes and salsa verde

Name: Meatballs with potato wedges, dried tomatoes and salsa verde
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Garlic cloves; 1 glass (53 ml) Capers; 1 collar Parsley; 10 g Anchovy fillets in salt; 10-11 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS White wine vinegar; 1 Bread roll (from the previous day); 1 kg waxy potatoes; 2 1/2 TSP. Sweet peppers; 2 TEASPOONS coarse salt; 1 1/2 TABLESPOONS dried oregano; 1/2 TEASPOON Cayenne pepper; 1 TABLESPOON Lemon juice; 1 Onion; 600 g mixed minced meat; 1 TEASPOON medium hot mustard; 1 TEASPOON dried Italian herbs; 1 egg (size M); 2-3 TABLESPOONS Oil; 1 (100 g) Bag of dried organic soft tomatoes; 7-10 Tbsp Oregano; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Garlic cloves
1 glass (53 ml) Capers
1 collar Parsley
10 g Anchovy fillets in salt
10-11 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS White wine vinegar
1 Bread roll (from the previous day)
1 kg waxy potatoes
2 1/2 TSP. Sweet peppers
2 TEASPOONS coarse salt
1 1/2 TABLESPOONS dried oregano
1/2 TEASPOON Cayenne pepper
1 TABLESPOON Lemon juice
1 Onion
600 g mixed minced meat
1 TEASPOON medium hot mustard
1 TEASPOON dried Italian herbs
1 egg (size M)
2-3 TABLESPOONS Oil
1 (100 g) Bag of dried organic soft tomatoes
7-10 Tbsp Oregano
baking paper

Directions

1
Peel the garlic for the salsa. Pour capers into a sieve and drain. Wash parsley, shake dry. Pluck the leaves from the stalks. Put the parsley, capers, anchovy fillets, 1 clove of garlic and 7-8 tbsp. olive oil into a tall mixing bowl and puree.
2
Season to taste with salt, pepper and vinegar. Soak the rolls in water. Wash the potatoes thoroughly, if necessary brush and cut into six. For the seasoning mix 1 1/2 teaspoon paprika, coarse salt, oregano, cayenne pepper and pepper.
3
Mix potato wedges, 3 tablespoons of olive oil and lemon juice well. Mix 1 teaspoon of the spice mixture into the potatoes and place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.
4
Turn several times. In the meantime chop 1 clove of garlic finely. Peel onion and chop finely. Knead minced meat, squeezed bread roll, onion, garlic, 1 teaspoon salt, 1 teaspoon paprika, mustard, Italian herbs, egg and pepper.
5
Form 8 meatballs from the mince mixture. Heat the oil in a pan and fry the meatballs on each side for about 4 minutes at medium heat. 3-4 minutes before the end of the baking time, pour the rest of the spice mixture over the potatoes.
6
Add tomatoes and mix. Arrange potatoes, meatballs and salsa verde on plates. Garnish with oregano.