recipes for every season

Roasted Pepper Meatballs with Feta Potatoes

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Serves 4 · Medium · 55 minutes

Ingredients

For the meatballs
500g beef and pork mince
1 small onion, finely grated
2 garlic cloves, crushed
40g breadcrumbs
1 large egg
1 tsp dried oregano
1/2 tsp dried mint

For the sauce
2 roasted red peppers from a jar, drained
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
1 tsp smoked paprika

For the potatoes
700g baby potatoes, quartered
2 tbsp olive oil
100g feta, crumbled
Salt and black pepper

Method

1. Preheat the oven to 210C fan. Toss the potatoes with olive oil, salt and pepper. Roast 35-40 minutes, turning once, until crisp.
2. Mix the mince, grated onion, garlic, breadcrumbs, egg, oregano, dried mint, salt and pepper. Shape into 16 meatballs.
3. Heat the remaining oil in a large frying pan. Brown the meatballs 6-8 minutes, turning regularly. Transfer to a plate.
4. Blend the roasted peppers, chopped tomatoes, tomato puree and smoked paprika until mostly smooth.
5. Pour the sauce into the frying pan and simmer 5 minutes. Return the meatballs, cover and cook gently 12-15 minutes.
6. Scatter the feta over the crisp potatoes and return to the oven 3 minutes so the cheese warms but doesn’t melt.
7. Serve the meatballs with the roasted pepper sauce and feta potatoes, finished with extra oregano or dried mint.