Home Recipes Main Course Meatballs and Potato Wedges Recipe (Gluten-Free)

Meatballs and Potato Wedges Recipe (Gluten-Free)

Prepare time: 20 minutes
Cooking time: 50± minutes
Serves: 3-5 persons


  • 750g floury potatoes, peeled and cubed
  • 600g lean beef mince, 15% fat content
  • 1 onion, peeled, diced
  • 1 garlic clove, peeled, finely chopped
  • 1 small Golden Delicious apple, cored and finely diced
  • a handful of mint leaves, finely chopped, plus extra to serve
  • 1 tablespoon salt
  • 1/2 tablespoon freshly ground black pepper
  • 2 tablespoon Olive oil
  1. Preheat the oven to 1900C/Gas Mark 5.
  2. Parboil the potatoes in a large Saucepan Of salted, boiling water until tender to the tip Of a knife, about 15 minutes.
  3. Drain well and return to the saucepan they were cooked in, cooking over medium-low heat until dried out, about 2 minutes.
  4. Set off the heat to cool.
  5. Scrunch together the beef mince, onion, garlic, apple, chopped mint, salt and pepper in a large mixing bowl.
  6. Divide and shape into meatballs, arranging them in a cast-iron pan that’s been lined with a round of parchment paper.
  7. Toss the potatoes with the olive oil and some salt and pepper to taste.
  8. Arrange in and among the meatballs, bake the meatballs and potato wedges until both the meatballs and wedges are cooked through and well-browned, about 20-25 minutes; turn after 15 minutes.
  9. Remove from the oven and let cool briefly before serving with a garnish of mint leaves.

The Meatballs and Potato Wedges Recipe is 100% Gluten-free, Sugar-free, Dairy-free and Egg-free. Each serving contains 422 calories, 14.9 gram fats, 4.4 gram saturates, and 34.3 gram protein.

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