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Meatballs with Baby Potato and Tomato Salad Recipe
How to make Meatballs with Baby Potato and Tomato Salad
Method
Place the pork mince in a mixing bowl. Add the breadcrumbs, dried oregano, egg and season with salt and black pepper. Using your hands, form mixture into 20 meatballs. Add to bowl, cover in cling wrap and keep in fridge for an hour, for the flavours to develop and the meatballs to harden slightly. Heat 2 tablespoons of oil in a medium-sized frying pan. Add the cherry tomatoes and cook over medium heat for 2 minutes. Add 1 tablespoon of lemon juice and stir. Cool. When ready to serve, spoon tomatoes and oil mixture over the cooked potatoes. Sprinkle with the lemon zest and rocket. Heat the remaining oil in the frying pan. Add the meatballs and cook over medium-high heat for 10-12 minutes, turning occasionally, or until cooked through. Add the remaining lemon juice and stir. Take pan off the heat and rest the meatballs in the pan for 5 minutes. While meatballs are cooking, cut the potatoes into quarters. Steam or microwave until tender. Place in a serving bowl. Season as required. Steam or microwave the broccolini. Serve with the meatballs and potato salad.
