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Beef Meatballs with Garlic Herb Potatoes and Garden Salad

1 hrs 5 min·47 Views
Beef Meatballs with Garlic Herb Potatoes and Garden Salad

Flora Petrova

352 Recipes

This recipe offers a perfectly balanced and incredibly satisfying lunch idea, combining tender, spiced beef meatballs with crispy, herb-infused baked potatoes and a refreshing, vibrant garden salad. It's a testament to how simple, wholesome ingredients can come together to create a truly fulfilling meal. The meatballs, seasoned with a blend of aromatic spices like cumin and sweet red pepper, are pan-fried to perfection, locking in their juicy flavors. Paired with golden-brown potato strips, seasoned and baked for that irresistible crunch, and a fresh salad tossed in a unique apricot vinaigrette, this dish is a symphony of textures and tastes. It's a wonderful way to enjoy a homemade meal that feels both comforting and light, providing sustained energy for your afternoon.

Allergens
Lactose-Free
Gluten-Free
2,719kcal

2 Portions · 2,172 g

Protein
122 g
Carbohydrates
115 g
Fat
189 g
Fiber
31 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g
  • Beef Minced Meat500 grams
  • Salt1¾ teaspoons
  • Black Pepper¾ teaspoon
  • Cumin1 teaspoon
  • Sweet Red Pepper Powder1 teaspoon
  • Garlic Powder1½ teaspoons
  • Oregano1 teaspoon
  • Beef tallow2 tablespoons
  • Potato500 grams
  • Chili Flakes¼ teaspoon
  • Olive Oil5 tablespoons
  • Cherry Tomato200 grams
  • Cucumber1
  • Romaine Salad1
  • Avocado1
  • Green Onion2 stems
  • Rucola50 grams
  • Black Olive50 grams
  • Apricot Vinegar2 tablespoons

Preparation

  1. 1

    Preheat your oven to 180°C (350°F).

  2. 2

    For the meatballs, take the beef minced meat and place it in a bowl. Add salt, black pepper, cumin, sweet red pepper powder, garlic powder, and oregano. Mix everything thoroughly until well combined.

  3. 3

    For the potatoes, wash and cut the potatoes into strips. Place them in a large bowl. Season them with salt, black pepper, garlic powder, chili flakes, and olive oil. Toss until the potato strips are evenly coated.

  4. 4

    For the salad, wash and chop the cherry tomatoes, cucumber, romaine salad, and green onions. Dice the avocado. Combine all these with the rucola and black olives in a large salad bowl.

Baking the Potatoes

  1. 5

    Spread the seasoned potato strips in a single layer on a baking sheet. Bake in the preheated oven for 25 to 30 minutes, or until golden brown and crispy, turning halfway through.

    Timer30 min

Frying the Meatballs

  1. 6

    While the potatoes are baking, form the seasoned minced meat into evenly sized meatballs.

  2. 7

    Heat 2 tablespoons beef tallow in a large pan over medium-high heat. Once hot, add the meatballs and fry them, turning occasionally, until they are browned on all sides and cooked through. This usually takes about 10 minutes.

    Timer10 min

Assembling the Salad

  1. 8

    In a small bowl, whisk together 2 tablespoons apricot vinegar, 3 tablespoons olive oil, and 0.25 teaspoon salt to create the dressing.

  2. 9

    Pour the dressing over the prepared salad ingredients in the large bowl and toss gently to coat everything evenly.

Serving

  1. 10

    Once the meatballs are cooked and the potatoes are crispy, divide them among your plates. Serve immediately with a generous portion of the fresh garden salad on the side.

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