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Meatballs with Asian-style sauce, potatoes and roasted peppers
Traditional beef and pork meatballs covered in a delicious coconut and sweet soy sauce in Asian style, served with potato wedges and roasted pepper strips. A complete, tasty and different dish to enjoy in a few steps.
- Servings: 2
- Prep: 15 min
- Cook: 20 min
Ingredients
- 250 grams minced beef and pork
- 400 grams potato, cut into 1-2 cm wedges
- 1 unit bell pepper, cut into thin strips
- 3 g cilantro, chopped
- 1 clove garlic, grated
- 10 grams flour
- 180 ml coconut milk
- 20 ml sweet soy sauce
- 1 tablespoon olive oil
- salt
- pepper
Instructions
- Preheat the oven to 220°C. Cut the potatoes into 1-2 cm wedges and the pepper into thin strips. Place both on a baking tray lined with parchment paper, drizzle with olive oil, salt, and pepper, toss well, and bake for 20-25 minutes until golden, stirring halfway through.
- Remove the leaves and chop the cilantro. Peel and grate the garlic. In a bowl, mix the minced meat, grated garlic, the cilantro, flour, salt, and pepper. Form 5 meatballs per person and place them on a baking tray lined with parchment paper.
- Bake the meatballs on the upper-middle rack for 15-20 minutes until golden. Meanwhile, heat a pan over medium heat, add the coconut milk and sweet soy sauce, bring to a boil for 1 minute, then simmer over medium-low heat for 3 minutes until thickened.
- Add the meatballs to the pan with the sauce, stir and cook for 1 more minute. Season with salt and pepper to taste. Serve the roasted vegetables on one side of the plate and the meatballs with sauce on the other.
Nutrition (per serving)
- Calories: 896 kcal
- Protein: 27 g
- Carbohydrates: 57 g
- Fat: 63 g
- Fiber: 6 g