Meatball Skewers with Tomatoes and Country Potatoes

Ingredients

• 4 large waxy potatoes
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt
• 1 slice whole grain toast
• 300 g Ground Beef
• 1 egg
• 1 Garlic clove
• 1 bunch flat-leaf parsley
• 1 small onion
• Pepper (freshly ground)
• Sweet Paprika Powder
• 2 tsp cumin
• vegetable oil (for frying)
• 2 small tomatoes
• 4 slices cucumber (about 4 mm thick)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with fan and top/bottom heat.

2. 2.

   Mix lemon juice, olive oil, and a pinch of salt for the potato seasoning.

3. 3.

   Peel or wash potatoes as desired, cut lengthwise into sticks, toss with the dressing, and spread on a baking sheet. Bake in the hot oven for about 45 minutes.

4. 4.

   Meanwhile, soak the toast slice briefly in cold water to soften it for the meatballs.

5. 5.

   In a bowl, combine ground beef, squeezed toast, egg, minced garlic, and parsley (except a few leaves reserved for garnish). Add onion, salt, pepper, paprika, and cumin. Mix well until fully incorporated.

6. 6.

   With slightly damp hands, form about 16 walnut-sized balls.

7. 7.

   Heat oil in a wide pan. Brown the meatballs over low to medium heat for about 8 minutes, turning gently after roughly 4 minutes.

8. 8.

   Remove the meatballs from the pan and drain on paper towels.

9. 9.

   Wash tomatoes, halve them, and remove seeds with a tablespoon.

10. 10.

    For serving, skewer two meatballs with a parsley leaf between each on small wooden sticks. Thread four skewers onto cucumber slices and four onto tomato halves. Serve alongside the baked potato sticks.