I was initially sceptical about the idea of baked meatballs but these are insanely good and as a plus, they are healthier because they aren’t fried. I’ve suggested side dishes to go with them but you could add a salad or maybe some mash if you like.
Baked meatballs with crispy potato squares and tomato relish
Crispy potato squares
2 large baking potatoes, cut into 1 inch cubes
500g lean beef mince
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs (you can find panko crumbs in the Asian food section)
1 small onion, grated
2 cloves garlic, crushed
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil
1 small onion, chopped
6 tomatoes (or about 24 baby tomatoes) chopped
1 beef stock cube, crumbled
Heat oven to 180 degrees. Place cubed potatoes in a baking dish lined with foil. Add a good swig of olive oil and stir around to coat. Sprinkle with salt and pepper to taste. Place on the top shelf of the oven. Bake for 40 minutes.
Put all ingredients for the meatballs in a bowl and mix together with your hands. Roll into golf ball sized balls and place on a foil lined baking sheet. You might need two. Bake in the middle of the oven for 30 minutes. Obviously you can do this at the same time as the potatoes.
When the potatoes and meatballs have about 15 minutes to go, make the relish. Fry off the onions in a small saucepan with a little olive oil for about 10 minutes. Add the tomatoes and stir around until they start to go a little gooey and release liquid. Add the beef stock cube and stir while continuing to bubble down the relish for about five minutes.
Allow the meatballs to cool for a couple of minutes before removing from the baking sheet, otherwise they tend to stick a little. Prepare to be amazed by how delicious they are.