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Home Ground Beef Recipes / Beef Mince Recipes

Grilled Meatballs With Potato Wedges

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Grilled Meatballs With Potato Wedges
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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

Grilled Meatballs With Potato Wedges

E4998064991F3Fb35D03489B89492E6B3Ca9Eea07319Da656C5575B4E330E6Cf?S=30&D=Blank&R=GJane Simpson
You can serve these fluffy grilled meatballs with potato wedges sprinkled with smoked paprika and fresh vegetables.
5 from 1 vote
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Prep Time 3 hours hrs
Cook Time 20 minutes mins
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine Greek
Servings 4
Calories 834 kcal

Ingredients
 
 

  • Raw Meat Mince1.2 pound ground beef (minced beef)
  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil
  • Red Onion3 medium red onion - grated on a grater
  • Fresh Mint Leaves1 tablespoon mint - finely chopped
  • Fine Breadcrumbs, Also Breading Or Crispies In Wooden Bowl3 tablespoons breadcrumbs
  • Garlic1 bulb garlic - grated
  • Chicken Egg1 medium egg
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Fresh Lemon Juice, Juice Of Squeezed Lemons With Pulp In Wooden Bowl1 medium lemon juice - squeezed one lemon
  • Potatoes4 pounds potatoes
  • Parsley On White Background1 tablespoon parsley - finely chopped
  • Pile Of Red Paprika Powder1 teaspoon paprika
  • Fresh Butter Pieces4 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 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!
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