Peta Todd shares her simple but delicious recipe for mighty meatballs and patatas bravas
Peta prepares meals for hubby cycling champ Mark Cavendish and says eating well is key to fitness
Serves 4
350-400 calories per serving
FILLING, flavoursome and fun, these mighty meatballs are bound to leave every tum around your dinner table fulfilled.
They are a nice change from spaghetti and meatballs and are a good source of protein.
Make them lower in fat by swapping the beef mince for turkey mince.
YOU NEED:
4 large potatoes, cut into chunk
3 tbsp olive oi
2 cloves garlic, crushed
1 red chilli finely chopped
400g tin of diced tomato
½ tsp sugar
½ tsp smoked paprika
500g lean beef mince
1 white onion, grate
2 tbsp finely chopped fresh parsley
1 egg, beaten
Black pepper to taste
MOST READ IN FABULOUS
METHOD: Preheat the oven to 200C. Take two baking trays and line them with baking paper or foil.
Bring a pan of water to the boil and add the potatoes. Boil them for ten minutes till slightly soft.
Drain the potatoes and place them on one of the trays and drizzle with oil and season. Cook in the oven for 20 mins until crisp.
Then heat the remaining oil in a pan and add the garlic and chilli. Stir in the tomato, sugar and paprika
Lower the heat and simmer for around ten mins till the sauce thickens slightly
In a separate bowl, take the mince, onion, parsley and egg. Season and mix well. Make them into small balls and place them on the baking tray. Chill in the fridge for ten mins
Heat the oil in a frying pan on a high heat. Add the meatballs and cook for ten to 15 mins, turning to cook evenly
Serve the meatballs with the potatoes topped with the tomato sauce.