Clay Pot Meatballs
Ingredients
- 500 gr ground beef (80% lean and 20% fat)
- 1 egg
- 1 onion, mid-sized grated
- 2 potatoes, mid sized peeled and wedge cut
- 1 handful parsley leaves washed, drained and minced
- 1/4 cup breadcrumps
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin
For the Sauce
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 2 garlic cloves minced
- 2 tomatoes, mid-sized peeled and cube cut
For the Topping
- 150 gr Mozzerella Cheese grated
Instructions
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Pre-heat the oven to 180C(360 F).
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In a large bowl, place the ground beef then add the breadcrumbs, grated onion, beaten egg, salt, cumin, ground black pepper, and minced parsley leaves. Combine all very well.
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With wet hands take a piece the size of a large walnut and roll. Continue until all meatball mix is finished and set aside.
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Heat the vegetable oil in a pan and fry the wedge-cut potatoes first. After they are fried; place them onto the paper towel to remove excess vegetable oil and set them aside.
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Fry all meatballs and distribute them to each clay pot evenly.
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Place the fried potato wedges 1 by 1 between each meatball in the clay pots and then set them aside.
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For the sauce; place the butter, olive oil and tomato paste into a saucepan and cook for about 3 minutes at medium heat. And then; add the minced garlic, pinch of salt, and peeled cube cut tomatoes for about 5 more minutes.
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Remove the sauce from the heat and then pour the sauce evenly on the top of meatballs and potato wedges.
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Place the clay pots into the oven tray and cook for 20 minutes.
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After 20 minutes, remove the oven tray out add the grated mozzarella cheese on top of each clay pot, and cook additional 5 more minutes.
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Serve.