It's official. Say sorrowful "Goood byeeeee", wipe your tears and take your winter coat out of the wardrobe. Fall is coming. Maybe, just like me you're trying to pretend, it's still not that cold, and wearing Birks in every situation possible, but we all know, deep, deep inside the truth. It's happening. Winter is coming. No more fresh berries, sweet cocktails on rooftop bars and summer dresses. Get yourself warm blanket, cup of tea, collection of DVD's and say Hi! to cocooning. So just before you crush on the sofa, cook something taste and warm. I would suggest meatballs. This super easy, satiating dish which you can serve with any side you want I decided to prepare my meatballs with Parmesan Roasted Potatoes, but I believe it'ill also taste great with simple tomato sauce spaghetti.
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| Meatballs |
(makes 3 portions)
Potatoes
1 kg baby potatoes
1 tbsp butter
2 tbsp grated Parmesan cheese
10 g fresh coriander
2 tbsp minced garlic
Salt, pepper
Olive Oil
Meatballs
1 kg baby potatoes
1 tbsp butter
2 tbsp grated Parmesan cheese
10 g fresh coriander
2 tbsp minced garlic
Salt, pepper
Olive Oil
Meatballs
500 g mince beef
10 g fresh coriander
10 g fresh mint
15 g grated Parmesan
1 egg
20 ml milk
Salt, pepper
Olive oil
Preheat the oven to 180°C. Wash the potatoes to remove flaking bits and dirt. You don't have to peel baby potatoes, their skin is thin and edible. Place them in a large pot and cover with cold water. Add 1 tbsp of salt and bring water to boiling.
Boil potatoes till soft, for around 15 minutes. When ready, drain them in a colander. Move potatoes back to pot, add butter, Parmesan cheese, chopped fresh coriander, garlic, some salt and pepper. Toss potatoes gently in all ingredients, using soft spatula to avoid damaging potatoes. While you doing that, butter should melt, through potatoes heat. Put potatoes on large baking tray, sprinkle with salt and drizzle with olive oil. Bake for around 20 minutes, till nicely brown.
When potatoes are baking, start preparing meatballs. In a large bowl, mix together all meatballs ingredients. Using your hands, shape into small balls, roughly 35 g each (I used a kitchen scale to make sure all my meatballs will have the same weight). Place them on a baking tray and bake for around 15 minutes, turning them once, until they are starting to be brown. Just before eating sprinkle with Parmesan cheese and serve with roasted potatoes, sour cream or Tzatziki.
10 g fresh coriander
10 g fresh mint
15 g grated Parmesan
1 egg
20 ml milk
Salt, pepper
Olive oil
Preheat the oven to 180°C. Wash the potatoes to remove flaking bits and dirt. You don't have to peel baby potatoes, their skin is thin and edible. Place them in a large pot and cover with cold water. Add 1 tbsp of salt and bring water to boiling.
Boil potatoes till soft, for around 15 minutes. When ready, drain them in a colander. Move potatoes back to pot, add butter, Parmesan cheese, chopped fresh coriander, garlic, some salt and pepper. Toss potatoes gently in all ingredients, using soft spatula to avoid damaging potatoes. While you doing that, butter should melt, through potatoes heat. Put potatoes on large baking tray, sprinkle with salt and drizzle with olive oil. Bake for around 20 minutes, till nicely brown.
When potatoes are baking, start preparing meatballs. In a large bowl, mix together all meatballs ingredients. Using your hands, shape into small balls, roughly 35 g each (I used a kitchen scale to make sure all my meatballs will have the same weight). Place them on a baking tray and bake for around 15 minutes, turning them once, until they are starting to be brown. Just before eating sprinkle with Parmesan cheese and serve with roasted potatoes, sour cream or Tzatziki.
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