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Susie B’s Meatballs with Crushed Potato Salad

| Serves: 4

ingredients
  • 500g Peppercorn Extra Lean Meatballs
  • 600g potatoes
  • 3 sprigs rosemary, destemmed
  • 4 garlic gloves, peeled and sliced
  • 1 red onion, cut into wedges
  • 2 tbsp balsamic vinegar
  • 2 tsp wholegrain mustard
  • 2 cups rocket leaves, washed
  • 2 tbsp olive oil
PREPARATION

1 – Heat a tbsp of olive oil in a pan over a medium heat and cook the meatballs for 1-2 minutes each side.

2 – For the potatoes, preheat the oven to 180˚C.

3 – Bring a large pot of salted water to the boil. Boil potatoes for 10-12 minutes. Strain, place in a bowl and toss with the red onions, rosemary, garlic and the remaining olive oil.

4 – Place the mixture on a baking tray and bake for 10 minutes.

5 – For the dressing, combine the balsamic vinegar, the rest of the olive oil and mustard. Mixing well.

4 – Serve with a side of rocket and enjoy!

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