Meatballs and Roasted Potatoes (Print Version)
# Ingredients:
→ Meatballs
01 -
450g ground beef (or a mix of beef and pork)
02 -
1/2 cup breadcrumbs
03 -
1 egg
04 -
1/4 cup grated Parmesan cheese
05 -
2 garlic cloves, minced
06 -
1 teaspoon dried oregano
07 -
Salt to taste
08 -
Pepper to taste
09 -
2 tablespoons olive oil, for frying
→ Potatoes
10 -
680g baby potatoes, halved
11 -
1 small onion, quartered
12 -
3 tablespoons olive oil
13 -
1 teaspoon dried thyme (or fresh thyme sprigs)
14 -
Salt to taste
15 -
Pepper to taste
→ Optional Sauce
16 -
1/2 cup beef broth
17 -
1 tablespoon soy sauce
18 -
1 teaspoon Dijon mustard
# Instructions:
01 -
In a bowl, mix the ground beef, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and pepper. Form into 1.5-inch balls (about 12-15 meatballs). Heat 2 tablespoons olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 6-8 minutes. They don’t need to be fully cooked through yet. Set aside.
02 -
Preheat your oven to 200°C (400°F). On a baking sheet, toss the baby potatoes and onion with 3 tablespoons olive oil, thyme, salt, and pepper. Spread them out evenly and roast for 20 minutes.
03 -
After 20 minutes, remove the baking sheet from the oven. Nestle the browned meatballs among the potatoes. If using the optional sauce, whisk together the beef broth, soy sauce, and Dijon mustard, then pour it over the meatballs and potatoes. Return to the oven and roast for another 15-20 minutes, until the meatballs are cooked through and the potatoes are tender and golden.
04 -
Garnish with fresh thyme or parsley and serve hot, straight from the baking sheet or transferred to a platter.