METHODPreheat the oven to 200C/400F/Gas 6. Place the meatballs into a roasting tin and drizzle with olive oil. Roast for 25-30 mins, until browned. Once cooked, half the meatballs.
At the same time, chop the potatoes into large wedge slices and place into baking tray. Season with salt, ground pepper and chip spice or all-purpose seasoning. Drizzle with olive oil and bake in the oven until golden (around 20-30 minutes).
Place the potato wedges into a deep serving dish and drizzle over the passata, grated cheese and red onions. Top with the meatballs, sliced gherkins. Pop back into the oven for a further 5 minutes or until cheese has melted.
Remove from the oven, and finish with a drizzle of American-style mustard. Enjoy!
Serves: 4
Preparation: 15 mins
Cooking: 35 mins
6-8 Albert Bartlett Original Rooster Potatoes
1tbsp olive oil
Salt and ground black pepper
Chip spice or all-purpose seasoning
50ml passata
• Cooked red onion finely chopped
2 Handfuls of grated cheddar cheese
12 Mini beef meatballs cooked and halved
Handful of sliced gherkins
American-style mustard