Mediterranean Meatballs with Roast Potato Wedges

INGREDIENTS
750g lean minced beef
1 1/2 tsp Herbes de Provence or mixed dried herbs
3 cloves garlic, crushed
8 tbsp extra virgin olive oil
1 onion, chopped
200g mushrooms, finely chopped
1 tbsp plain flour
200mL red wine
200mL meat or vegetable stock
6 tbsp tomato ketchup
1kg potatoes, cut into 6 wedges
Salt and freshly ground black pepper

METHOD
Combine mince, herbs and garlic, and season well.
Working with wet hands, form the mixture into walnut-sized balls.
Heat 2 tbsp olive oil in a frying pan.
Brown the meatballs, in two batches if necessary.
Transfer to large saucepan, then cover and set aside.
Add the onions and mushrooms to the fat in the pan and stir-fry for about 10 mins.
Stir in the flour, wine, stock and ketchup.
Pour over the meatballs and simmer, covered, for about 1 hour.
Preheat the oven to 200'C.
Parboil the potato wedges for about 5 minutes then drain.
Transfer to roasting tin and toss with remaining olive oil to coat.
Bake for 30-40 minutes until golden, then sprinkle with salt.
Serve the meatballs and potato wedges drizzled with sauce.

SERVINGS
6

COMMENTS
Full of flavour

SOURCE
Tesco Recipe Mag