Lemon meatballs with patata bravas, roasted almonds and pimientos de padrón

 Lemon meatballs with patata bravas, roasted almonds and pimientos de padrón

Ingredients:

½ Banana shallot

1 Lemon

¾ dl Greek yogurt

1 can Crushed tomatoes

15 gr Almond flakes

250 gr Ground beef

1 tsp Smoked pepper

A pot of pimientos de padrón

500 gr Potatoes

A handfull Ruccola

2 Cloves of garlic

1 Egg

½ tsp Chili flakes

½ tbs Honey

2 Bayleafs

5/4 dl Milk

Oil

Salt

¼ dl Breadcrumbs

Black pepper

1 tsp White wine vinegar

Directions:

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.