Put a perfect avg on the table tonight: grilled pointed pepper, crispy potato wedges and tender meatballs with a creamy mustard sauce. A plate that makes everyone happy on colder days.
This recipe was provided by Allerhande.
Preparation time: 45 mins. Preparation, 30 minutes. Oven time
Number of persons: 4
Ingredient list:
– 3 medium onions
– 2 cloves of garlic
– 15 grams of fresh flat-leaf parsley
– 6 tablespoons mild olive oil
– 500 grams of pointed peppers
– 500 grams of half-and-half minced meat
– 80 grams of breadcrumbs
– 1 medium-sized free-range egg
– 2½ tablespoons of ketjap manis
– 30 grams unsalted butter
– 1 kg fresh potato wedges with skin
– 200 ml beef stock
– 2 tablespoons of coarse Zaanse mustard
– 75 ml fresh whipped cream
Preparation method:
– Preheat the oven to 200 °C. Chop the onions, finely chop the garlic and parsley. Heat ⅓ of the oil in a frying pan over medium heat and fry ⅔ of the onion with the garlic for 8 minutes. Stir regularly and add a dash of water if the garlic becomes too brown. Place in a large mixing bowl.
– In the meantime, brush the peppers with ⅙ of the oil. Grill in a grill pan over high heat for 10 minutes, until they have black spots all over and are soft. Place the peppers in a sealable container, close with the lid and let cool.
– In the meantime, add the minced meat, breadcrumbs, egg and soy sauce to the bowl. Season with salt and pepper to taste and mix well. Divide the minced meat into 12 portions (per 4 people) and form them into balls with damp hands.
– Melt the butter in a frying pan and let it bubble. Fry the meatballs over high heat until golden brown on all sides. Turn the heat down and let it cook for 25 minutes. Turn regularly.
– Divide the potatoes over a baking tray lined with baking paper, toss with ⅓ of the oil and season with salt and pepper. Bake in the oven for about 30 minutes.
– Heat the rest of the oil in a saucepan and fry the rest of the onion for 4-5 minutes on medium heat. Stir regularly. Add the beef stock and let it reduce by ⅔ for 10 minutes. Stir in the mustard and whipped cream and season with salt and pepper. Bring to the boil again, let it boil for 5 minutes and remove the pan from the heat.
– In the meantime, remove the black skins from the peppers and heat in the oven for 3 minutes.
– Divide the potato wedges, meatballs and peppers among plates and serve with the mustard sauce.
