Turkey and Pork Meatballs with Shredded Crispy Potatoes

This family supper was a bit messy on the plate but it was mightily good!

My kiddos would choose pasta for every meal if it was up to them. Yes, it is requested at breakfast time too. So I was happy to try this non-pasta base for these delicious sweet meatballs and tangy tomato red pepper sauce.


Turkey and Pork Meatballs with Shredded Crispy Potatoes
Serves 4-5

For the meatballs…

1/2 red onion, finely finely chopped
1 sprig of rosemary, finely chopped
Splash of olive oil
A generous slug of Worcestershire sauce
300g turkey mince
300g lean pork mince
Black pepper
1 handful of breadcrumbs

Into a small sauce pan, on a medium heat, soften the red onion in the olive oil with the rosemary. Add the Worcestershire sauce and a quarter of a cup of water to the pan and simmer for about 20 mins. The mixture should be dark and soft with all the liquid reduced. Take off the heat and allow to cool.

In a mixing bowl, add both the turkey and pork mince, the onion mixture, black pepper and the breadcrumbs. Using your hands combine the ingredients together thoroughly. Roll into balls the size of golf balls, you should get approximately 24. Pop them all on a plate, cover in cling film and put in the fridge for an hour.

For the potatoes…

3 medium sized white potatoes, grated with skin on
2 large sweet potatoes, grated with skin on
Salt and pepper
Olive oil
Large sprig of thyme

Preheat oven to 200c.
Drizzle a little olive oil over the base of a large roasting pan and sprinkle the grated potatoes into it. Season well with salt and pepper, add the thyme sprig to the pan and drizzle a little more olive oil over the top. Chuck in the oven for 30 minutes. Turn the potatoes half way through. The edges and top will be starting to go golden and crispy and delicious.

After this time, reduce the oven temperature to 180c. Place the meatballs directly on top of the potatoes and then return the pan to the oven for a final 30 mins. Check that the meatballs are cooked through before serving.

For the super quick tomato red pepper sauce…

Olive oil
1/2 red onion, diced
2 sticks of celery, cleaned and diced
2 cloves garlic, crushed
1 red pepper, deseeded and cubed
1 tbsp of chopped rosemary
1 tbsp of thyme
1 large can of crushed tomatoes
1 splash of Worcestershire sauce
Black pepper

In a sauce pan, soften the onion, celery, garlic and pepper in some olive oil with the rosemary and thyme for 10 minutes on a medium heat. Add the can of crushed tomatoes, plus half a can-ful of water, the Worcestershire sauce and black pepper and then simmer for a further 10 minutes. Blitz with a hand blender.

Pour the sauce over the top of the meatballs and potatoes and eat immediately. I served ours with some chopped fresh coriander and some grated sharp cheddar.


If you don’t need to use all the meatballs in this sitting, freezer those you don’t need for use another time. I also had a bit of sauce left over, so I popped that in a separate container and froze that too! Labeled and dated of course.


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