Grilled meatballs are excellent to nibble at as long as you “get them right” so they are fluffy and delicious. In this recipe, the secret is to leave the minced meat in the fridge for several hours. I usually serve them with potato wedges but you can also accompany them with french fries or rice.
Grilled Meatballs With Potato Wedges
You can serve these fluffy grilled meatballs with potato wedges sprinkled with smoked paprika and fresh vegetables.
Ingredients
1.2 pound ground beef (minced beef)
2 tablespoons olive oil
3 medium red onion - grated on a grater
1 tablespoon mint - finely chopped
3 tablespoons dried breadcrumbs
1 bulb garlic - grated
1 medium egg
1 teaspoon salt
1 teaspoon ground black pepper
1 medium lemon juice - squeezed one lemon
4 pounds potatoes
1 tablespoon parsley - finely chopped
1 teaspoon paprika
4 tablespoons butter
Instructions
Forming the meatballs
- Start with a large bowl and add the ground beef, onion, garlic and mint (finely chopped), along with the breadcrumbs, egg, pepper and salt.1.2 pound ground beef (minced beef), 3 medium red onion, 1 tablespoon mint, 3 tablespoons dried breadcrumbs, 1 teaspoon ground black pepper, 1 bulb garlic, 1 medium egg, 1 teaspoon salt
- Knead long enough to make the mixture as fluffy as possible.
- Then cover the bowl and refrigerate for at least 3 hours.
When ready to cook
- Cut the potatoes into wedges and place in the over sprinkled with paprika at about 200°C. These will take about 40 to 60m minutes to cook and crisp but keep an eye on them and vary the time depending on your oven and how crispy you want the wedges. Add some butter to the tray for non stick and flavour.4 pounds potatoes, 1 teaspoon paprika, 4 tablespoons butter
- When it's time for cooking, take the mince out of the fridge and shape it into big meatballs.
- Grill them on the barbecue; otherwise, place them on the rack in the oven at the grill mode. It takes around 15 minutes to cook and you need to turn them as much as necessary (usually 2 or 3 times.)
- Blend lemon juice and olive oil in a small bowl and drizzle over the meatballs.1 medium lemon juice
- Sprinkle with parsley and serve with potatoes wedges.1 tablespoon parsley
Notes
If possible, prepare the mince mixture overnight to stay in the fridge until the next day to make it even fluffier! You can either serve it with potato wedges, french fries, potato puree or rice.
Nutrition
Calories: 834kcalCarbohydrates: 94gProtein: 40gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 159mgSodium: 864mgPotassium: 2531mgFiber: 12gSugar: 8gVitamin A: 599IUVitamin C: 102mgCalcium: 121mgIron: 8mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
