| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Schwartz, Schwartz1 | 4 | Servings |
INGREDIENTS
| 675 | g | Potatoes, cut into wedges 1 |
| 1/2 lb | ||
| 1 | T | Oil |
| 2 | t | Schwartz American Barbecue |
| Seasoning or 1 | ||
| packet of Schwartz | ||
| Crunchy Oven Bake Coatings | ||
| for Potato | ||
| Wedges. | ||
| 350 | g | Minced pork, 12 oz |
| 3 | t | Schwartz American Barbecue |
| Seasoning | ||
| 1 | T | Oil |
| 1 | Onion, chopped | |
| 450 | Passata or pureed tinned | |
| tomatoes 3/4 pint | ||
| 1 | t | Schwartz Mixed Herbs |
| 1 | t | Worcestershire sauce |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 660
Calories From Fat: 379
Total Fat: 42.1g
Cholesterol: 57.8mg
Sodium: 770.5mg
Potassium: 1538.8mg
Carbohydrates: 54.3g
Fiber: 7.4g
Sugar: 6.2g
Protein: 17.5g