Lamb and beef meatballs all'arrabbiata, grenaille potatoes
Delicious basil meatballs coated in a tomato sauce that we wanted to be moderately spicy. Grenaille potatoes, snow peas and green beans with capers complete this mouthwatering dish.
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Ingredients
Portions:
4
100 g
ground lamb
100 g
ground beef
1 piece
red onion, finely chopped
2 cloves
garlic, minced
10 g
fresh basil, chopped
1 tsp
red pepper flakes
200 g
tomato coulis
200 g
grenaille potatoes, halved
50 g
fine green beans, trimmed
50 g
snow peas
1 tbsp
capers
2 tbsp
olive oil
salt
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large bowl, combine 100 g ground lamb, 100 g ground beef, 1 piece red onion (finely chopped), 2 cloves garlic (minced), 10 g fresh basil (chopped), and 1 tsp red pepper flakes. Season with salt and ground white pepper.
- Form the mixture into small meatballs, about 2 cm in diameter.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8 minutes.
- Add 200 g tomato coulis to the skillet, reduce heat to low, and simmer for 10 minutes.
- Meanwhile, boil 200 g grenaille potatoes in salted water for 10 minutes. Add 50 g fine green beans and 50 g snow peas in the last 2 minutes. Drain and toss with 1 tbsp olive oil and 1 tbsp capers.
- Serve the meatballs with the potato and vegetable mixture on the side.