Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
16 Ingredients
Number of servings
4
- 4 clove garlic, chopped
- 25grams butter
- 1teaspoons white pepper
- 3 white salad onion, trimmed
- 5 potatoes, peeled and sliced in large discs 3\4 cm thick
- 60milliliter extra virgin olive oil (for cooking)
- 2teaspoons ground allspice
- 1teaspoons dried chilli flakes
- 2tablespoons dried oregano
- 2tablespoons oregano (save 1 tbs to garnish)
- 1 lemon, sliced
- 500-750milliliter beef stock
- 500grams beef mince
- 1 egg
- 2 handful fresh bread crumbs
- 2teaspoons salt flakes
Nutrition per serving
3980kJ / 948Cal
3980 Kilojoules or 948 Calories
46% of daily energy intake*
Protein
37.2grams
Fat
46.2grams
Carbs
95.2grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
In the large bowl of a food processor blitz the garlic and 1 white salad onion.
Step 2 of 10
Add the beef mince and pulse blitz until you have a smooth paste.
Step 3 of 10
Add dry spices and egg and blitz until combines. Now add the water and blitz again for 2 minutes. The mixture should be smooth.
Step 4 of 10
Divide the meat mixture into 10 – 12 balls and using your hands roll into balls or rissoles. Pat the ball down just a little.
Step 5 of 10
Heat 60ml of extra virgin olive oil in a large wide based pan over medium heat.
Step 6 of 10
Brown the meatballs on 3 minutes on each side.
Step 7 of 10
In the same pan nestle the slices of potato amongst the meatballs. Cut the salad onions in half if small, quarters if they are larger and fit them in the pan.
Step 8 of 10
Tuck in slices of lemon and sprinkle extra oregano over the top.
Step 9 of 10
Pour in the stock until nearly covering the balls. Add the butter and bring to a simmer. Place a lid or cover on the pan and cook for 25 minutes (the amount of stock will depend on the pan but it should be a snug fit for all ingredients).
Step 10 of 10
Then uncover and continue simmering to reduce the stock sauce a little.
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