| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Schwartz, Schwartz1 | 4 | servings |
INGREDIENTS
| 675 | g | Potatoes; cut into wedges (1 |
| ; 1/2 lb) | ||
| 1 | tb | Oil |
| 2 | ts | Schwartz American Barbecue Seasoning or 1 |
| ; packet of Schwartz | ||
| Crunchy Oven Bake Coatings for Potato | ||
| ; Wedges. | ||
| 350 | g | Minced pork; (12 oz) |
| 3 | ts | Schwartz American Barbecue Seasoning |
| 1 | tb | Oil |
| 1 | Onion; chopped | |
| 450 | ml | Passata or pureed tinned tomatoes; (3/4 pint) |
| 1 | ts | Schwartz Mixed Herbs |
| 1 | ts | Worcestershire sauce |
INSTRUCTIONS
FOR THE POTATO WEDGES FOR THE MEATBALLS Pre-heat the oven to 200C, 400F, Gas Mark 6. Mix the potato wedges with the oil and sprinkle over the American Barbecue Seasoning. Place on a pre-heated baking sheet and bake for 45 minutes turning once during cooking. Meanwhile, mix the pork and 2 tsp American Barbecue Seasoning together and form 8 balls. Heat the oil in a frying pan and fry the onion and meatballs for 4-5 minutes until browned. Stir in the remaining ingredients. Bring to the boil, transfer to an ovenproof dish and bake for 30 minutes. Serve with the potato wedges. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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