John Myers
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Glazed Meatballs with Chili Potatoes and Tomato Salsa
The perfect glazed meatballs with chili potatoes and tomato salsa recipe with a picture and simple step-by-step instructions.
For the salsa
- 3 Pc Tomatoes
- 1 Pc. Onion
- 2 tbsp White wine vinegar
- 2 tbsp Sweet and hot chili sauce
- 1 pinch Sugar
- Salt and pepper
For the chilli potatoes
- 1 kg Waxy potatoes
- 3 tbsp Olive oil
- 0,5 tsp Salt
- 0,5 tsp Chilli flakes
- 50 g Breadcrumbs
For the meatballs
- 1 kg Mixed minced meat
- 1 Pc. Diced onion
- 2 Pc. Eggs M
- 2 tsp Mustard medium hot
- 2 tsp Salt and pepper
- 2 Pc. Rolls from the day before
- 2 tbsp Sugar
- 0,25 l Apple juice clear
- 4 tbsp Soy sauce
- Clarified butter
For the avocado cream
- 1 Pc Fresh avocado
- 1 Spring onion
- 1 tbsp Lemon juice
For the salsa
- Wash, quarter and core the tomatoes. Finely dice the onions as well. Mix with the vinegar, chili sauce and the oil. Season to taste with salt, pepper and sugar.
For the chilli potatoes
- Peel, wash and cut the tubers into wedges. Pat dry. Mix the potatoes with the oil, chilli flakes, salt and breadcrumbs. Place on a baking tray lined with baking paper. Preheat the oven to 175 degrees. Bake for about 40 minutes, turning once after 20 minutes.
For the meatballs
- Soak the rolls in water and then squeeze them out well. Mix the minced meat with the onion cubes, eggs, mustard, salt and pepper and the pressed rolls. Shape approx. 40 balls with damp hands. Fry all over in hot clarified butter for about 8 minutes. Then take it out and set it aside.
- Caramelize the sugar in the roasting fat until golden. Deglaze with apple juice and soy sauce. Simmer for about 10 minutes in a syrupy manner. Add the meatballs again and heat in the syrup while turning.
For the avocado cream
- Halve the avocado and remove the stone. Remove the pulp from the skin and roughly mash it with a fork. Wash the spring onion and cut into fine rings. Mix into the avocado pulp together with the lemon juice.
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