Lemon meatballs with patata bravas, roasted almonds and pimientos de padrón
½ Banana shallot
¾ dl Greek yogurt
1 can Crushed tomatoes
15 gr Almond flakes
250 gr Ground beef
1 tsp Smoked pepper
500 gr Potatoes
A handfull Ruccola
2 Cloves of garlic
½ tsp Chili flakes
½ tbs Honey
5/4 dl Milk
1 tsp White wine vinegar
Cut 500 gr potatoes in small boats. Put them in a ovenpan and mix with oil, salt and black pepper. Roast in the oven for 20-25 minutes. Oven heat 250 celsius degrees.
Tomatosauce: Finely chop ½ banana shallot and 1 clove of garlic. Fry in a small pot with a little oil for 1 minute. Season with 1 tsp of smoked pepper, ½ tsp of salt, ½ tsp of chiliflakes. Add 2 bayleafs, 1 can of crushed tomatoes, ½ tbs honey and 1 tsp white wine vinegar. Zimmer for 15-17 minutes.
Roast 15 gr of almond flakes in a dry frying pan until golden. Set aside.
Meatballs: Mix ¼ dl breadcrumbs, ¾ dl milk, ½ tsp salt, a little blck pepper in a bowl. Mix down shredded lemon skin from 1 lemon, 1 egg and 250 gr ground beef. Mix all and form 10 meatballs.
Fry the meatballs all around in a frying pan. Put them in an oven pan and bake in the oven for 8-10 minutes until cooked all through. Oven temperature 250 celsius degrees.
Garlicyogurt: Mix ¾ dl greek yogurt with 1 finely chopped clove of garlic, 1 pinch of salt in a smaill bowl.
Cut used lemon in half. Heat up a little oil in a frying pan. Fry 200 gr pimientos de padrón 2-3 minutes. Season with salt. Fry the onions with sliced side down 1-2 minutes.
Finely chop a handfull ruccola. Mix the fried potatoes and the tomatosauce. Plate the mix and top with roasted almonds and ruccola. Serve with meatballs and fried lemons, pimientos de padrón and garlicyogurt.