| 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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