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Ingredientes
- 675 gm Potatoes, cut into wedges (1 1/2 lb)
- 1 Tbsp. Oil
- 2 tsp Schwartz American Barbecue Seasoning or possibly 1 packet of Schwartz Crunchy Oven Bake Coatings for Potato Wedges.
- 350 gm Chopped pork, (12 ounce)
- 3 tsp Schwartz American Barbecue Seasoning
- 1 Tbsp. Oil
- 1 x Onion, minced
- 450 ml Passata or possibly pureed tinned tomatoes, (3/4 pint)
- 1 tsp Schwartz Mixed Herbs
- 1 tsp Worcestershire sauce
Direcciones
- Pre-heat the oven to 200C, 400F, Gas Mark 6. Mix the potato wedges with the oil and sprinkle over the American Barbecue Seasoning. Place on a pre-heated baking sheet and bake for 45 min turning once during cooking.
- Meanwhile, mix the pork and 2 tsp American Barbecue Seasoning together and form 8 balls. Heat the oil in a frying pan and fry the onion and meatballs for 4-5 min till browned.
- Stir in the remaining ingredients. Bring to the boil, transfer to an ovenproof dish and bake for 30 min.
- Serve with the potato wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 101 | 37% |
| Total Fat 11.36g | 14% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 38mg | 13% |
| Sodium 53mg | 2% |
| Potassium 868mg | 25% |
| Total Carbs 24.7g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.18g | 1% |
| Protein 17.71g | 28% |
