Meatballs can be the perfect comfort food. Especially with some pasta and heavy sauce. But they can also be fresh.
We love meatballs and they’re not uncommon in Good Food weekly options, so that’s why they’re frequently on our table. (if you follow me on Instagram, you probably already noticed)
This recipe I’m sharing today is one of my favourites because, despite having potatoes, it’s not heavy at all and can be eaten on a week night.
The recipes I make in my day-to-day life are from the GoodFood food subscription. Click here to get the same ingredients of my dishes at your home.
I normally don’t like mixing fruits with savoury food, but I think in this case the orange transformed the dish from a “just meatball” to a gourmet dinner.
Ground Beef & Walnut Meatballs
- 285 g Ground beef
- 450 g Fingerling potatoes
- 1 Bunch of parsley
- 60 g Baby lettuce
- 1 Garlic clove
- 1 Lemon
- 1 Orange
- 20 g Capers
- 19 g Panko
- 50 g Walnuts
- 8.5 g Meatball & potato spice blend sweet paprika, kosher salt
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
While the potatoes cook, heat a large, dry pan on medium. Add the walnuts and toast, 2 to 3 minutes, stirring occasionally, until lightly browned. Transfer immediately to a bowl to cool. Reserve the pan.
Zest and juice the lemon. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice the orange crosswise into rounds. Mince the garlic. Roughly chop the capers. Roughly chop the parsley leaves and stems.
In a large bowl, combine the ground beef, panko, ½ the garlic, ½ the capers, ½ the walnuts, ½ the parsley and up to ½ the lemon zest (to taste); season with the remaining spice blend and S&P. Gently mix until just combined. Using your hands, form the mixture into meatballs about the size of a golf ball. In the reserved pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through.
While the meatballs cook, in a small bowl, combine ½ tbsp of the lemon juice (to taste), the remaining parsley, walnuts and capers, as much of the remaining lemon zest and garlic as you’d like and 2 tbsp olive oil (double for 4 portions). Season with S&P to taste.
In a large bowl, combine ½ tbsp of the remaining lemon juice and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce and orange slices. Toss to combine thoroughly. Divide the potatoes and meatballs between your plates. Spoon as much of the parsley sauce over the meatballs as you’d like. Serve the salad on the side. Bon appétit!