The Mighty Meatball Spuds

Get ready for a spud-tacular meatball adventure. This lunch is pure comfort on a plate. Soft, fluffy potatoes cradle the juicy meatballs, all smothered with a tangy sugar-free tomato and onion relish. 

Ingredients

• 1 cup (240g) sugar-free tomato and onion relish
• 250g lean mince or ostrich mince
• 1 large egg
• 3 Tbsp. (45g) parmesan, grated
• 1 tsp. oregano, dried
• 2 Tbsp. basil, dried
• 2 Tbsp. fresh parsley, chopped
• 2 garlic cloves, finely minced
• 1 ½ tsp. onion powder
• ½ tsp. red pepper flakes, optional
• Salt
• Black pepper
• 3 medium potatoes (80g each), boiled till soft, with skin on
• Fresh basil leaves as garnish

Method

1. Preheat the oven to 180°C and line a rimmed baking sheet with parchment paper. Set aside.
2. Pour tomato and onion relish into a glass baking dish and spread in a thin layer to cover the bottom and set aside.
3. Add mince, eggs, parmesan cheese, oregano, basil, parsley, garlic, onion powder, and red pepper flakes to a separate glass bowl. Season with salt and pepper to taste. Thoroughly combine mixture using your hands and divide into 8 equal-sized portions. You can make them bigger or smaller as well.
4. Gently roll each portion into a ball and place on prepared baking sheet, leaving room between each meatball. Place baking sheet in the preheated oven and bake for 15 – 20 minutes. 
5. Remove from oven and transfer the meatballs to the glass baking dish filled with tomato and onion relish.
6. Place baking dish in oven for approximately 10 minutes, or until sauce and meatballs are heated through. Remove from oven.
7. Cut the potatoes into quarters, dividing into 4 servings and top each serving with two meatballs and tomato and onion relish.
8. Garnish with fresh basil leaves and serve.