Spanish Meatballs With Salsa Verde Potatoes, Green Beans And Manchego Cheese
Serves
4
Preparation
10
minutesCooking
30
minutesIngredients
500g 500g cocktail potatoes
1 1 brown onion
2 cloves 2 garlic
500g 500g – 800g beef meatballs
400g 400g can chopped tomatoes
1 tsp 1 caster sugar
1 Tbsp 1 Spanish spice mix
250g 250g green beans
2 Tbsp 2 salsa verde
½ ½ bunch flat-leaf parsley
150g 150g Manchego cheese
Olive oil, to drizzle
Sea salt and freshly ground pepper, to season
Method
- Cut potatoes in half lengthways, place into a large saucepan and cover with salted water. Bring to the boil and cook for 20 minutes.
- Meanwhile, dice onion and finely chop garlic. Heat a large casserole dish over high heat. Drizzle with a little olive oil, add meatballs and cook for 3 minutes, turning until cooked through and a rich golden brown. Add onion and garlic, and cook for a further 3 minutes.
- Pour in tomatoes, sugar and spice mix. Bring to the boil, then turn heat down to low. Cook for 10 minutes, turn off the heat, and season well.
- Bring a small saucepan of water to the boil. Remove tops off beans and cook in boiling water for 2 minutes or until soft. Drain and set aside.
- Once potatoes are tender, drain and return to the pan. Drizzle generously with olive oil and cook over high heat for 5 minutes or until golden brown. Add beans, toss, and turn off the heat. Pour in salsa verde and toss again. Set aside, keeping warm.
- Finely chop parsley and grate Manchego cheese. Serve meatballs with potato and bean mixture, and cheese scattered generously over the top.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
