Name: Hayes Common’s pork and beef meatballs with potato dumplings
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: Potato dumplings; 2 large agria potatoes; 2 egg yolks; pinch cumin; pinch nutmeg; flour, to thicken; Tomato sauce; 1 teaspoon olive oil; 1 onion, chopped; 2 clove garlic, sliced; 2 x 400g tins diced tomatoes; 1/2 sprig rosemary; Meatballs; 3 eggs; 75 millilitre milk; 60 gram panko breadcrumbs; 2 tomatoes, roughly chopped; 3 clove garlic, peeled; 20 gram flat-leaf parsley, roughly chopped; 1 onion, roughly chopped; 500 gram beef mince; 500 gram pork mince; Harissa yoghurt; 1 teaspoon harissa, or more to taste; 125 gram plain Greek yoghurt (see tip); To finish; 150 gram frozen broad beans, thawed; olive oil; 150 gram tinned chickpeas, rinsed; micro greens, to garnish

Ingredients

Potato dumplings

2 large agria potatoes

2 egg yolks

pinch cumin

pinch nutmeg

flour, to thicken

Tomato sauce

1 teaspoon olive oil

1 onion, chopped

2 clove garlic, sliced

2 x 400g tins diced tomatoes

1/2 sprig rosemary

Meatballs

3 eggs

75 millilitre milk

60 gram panko breadcrumbs

2 tomatoes, roughly chopped

3 clove garlic, peeled

20 gram flat-leaf parsley, roughly chopped

1 onion, roughly chopped

500 gram beef mince

500 gram pork mince

Harissa yoghurt

1 teaspoon harissa, or more to taste

125 gram plain Greek yoghurt (see tip)

To finish

150 gram frozen broad beans, thawed

olive oil

150 gram tinned chickpeas, rinsed

micro greens, to garnish

Method

1.Preheat oven to 180°C. Scrub potatoes clean and roast whole in the oven until potato is cooked through (around 50 minutes).

2.For the tomato sauce, heat the olive oil in a large saucepan and add the onion and garlic. Cook until soft without browning. Add the tinned tomatoes and rosemary sprig (leave in 1 piece), reduce heat and simmer for 30 minutes.

3.Meanwhile, blend all meatball ingredients, except the mince, in a food processor until finely chopped.

4.Add this mixture to the mince, season with salt and pepper and combine. With wet hands, roll mixture into balls weighing approximately 30g (see tip) and set aside until ready to cook.

5.Add harissa to the yoghurt to taste and season with salt and pepper. Place in the fridge until ready to serve.

6.Remove tomato sauce from heat, discard rosemary sprig and blitz mixture with a stick blender until smooth. Season to taste with salt and pepper.

7.Bring a large pot of salted water to the boil. Cut cooked potatoes open and scoop flesh into a bowl. Add egg yolks, cumin, nutmeg and season with salt and pepper. Stir mixture together adding small sprinklings of flour until it is dry enough to form into balls. Roll teaspoon-size amounts of dough into balls.

8.Cook potato balls in boiling water until they float. Remove from the boiling water and place in a bowl of ice water to cool.

9.Place broad beans in a heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain, refresh and peel off outer skins. In a large non-stick frying pan, fry meatballs in a splash of olive oil until golden brown. Add the tomato sauce, and simmer until meatballs are cooked through. Add chickpeas and broadbeans and simmer briefly, drain potato dumplings and add to heat through.

10.Spoon into bowls, add a dollop of the harissa yoghurt, a drizzle of olive oil and garnish with micro greens.

You don’t need to weigh every meatball you roll; weigh the first one then make them all a similar size. – To make nice, thick yoghurt (labneh), spoon the plain yoghurt into a clean tea towel or cheesecloth and strain over a bowl overnight, before mixing in the harissa

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift