Equipment
- 1 Oven tray
- Baking paper
- 2 Large bowls
- 2 plates
- 1 Large frypan
Ingredients
Wedges
- 800 g potatoes
- 1 tbsp / 15 ml olive oil
- 50 g cheese
Meatballs
- 2 cloves garlic
- 1 egg
- 400 g pork mince or chicken mince
- 2 tbsp Mexican seasoning
- ¼ cup / 15 g panko breadcrumbs or gluten-free breadcrumbs
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp / 15 ml olive oil
Corn
- 1 cup / 150 g frozen corn
Make salad
- 2 tomato
- 1 cucumber
- 1 bunch coriander
- 2 cups / 160 g mixed salad leaves
- 1 tbsp / 15 ml apple cider vinegar
To serve
- ½ cup / 125 g sour cream
Instructions
Before you start
- Preheat oven to 220 °C or 210 °C fan bake. Line an oven tray with baking paper.
Make wedges
- Slice 800 g potatoes unpeeled, into wedges. Place on the prepared oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper. Spread out evenly in a single layer, then bake for 20-25 minutes.
Make meatballs
- Peel and mince 2 cloves garlic. In a large bowl, lightly whisk 1 egg. Then add the garlic, 400 g pork mince, 2 tbsp Mexican seasoning, ¼ cup panko breadcrumbs and salt and pepper. Mix well to combine. Using damp hands and a ⅛ measuring cup, scoop the mince mixture and shape it into meatballs. Put ½ cup panko breadcrumbs on a plate and roll the meatballs in the breadcrumbs. Set aside.
Char corn
- Heat a large frypan on medium-high heat. Add 1 cup frozen corn and leave in the pan to char, before turning and leaving again to further char the corn. Repeat until all the corn is nicely charred. Remove from heat and put the corn in a large bowl. Reserve the frypan.
Cook meatballs
- Heat 1 tbsp olive oil in the reserved frypan on medium-high heat. Cook the meatballs for 3-4 minutes (in batches if needed), or until browned and cooked through.
Finish wedges
- Remove wedges from the oven, grate over 50 g cheese, then return to the oven and bake until cheese is melted and golden, around 5 minutes.
Make salad
- Adding to the bowl with the corn as you go - dice 2 tomato and 1 cucumber. Roughly chop 1 bunch coriander, discarding the stems. Add 2 cups mixed salad leaves, and 1 tbsp apple cider vinegar and toss to combine. Season with salt and pepper to taste.
To serve
- Divide the crispy Mexican pork meatballs and cheesy wedges between plates. Serve with the charred corn salad on the side and a dollop of sour cream.
Nutrition
Calories: 656kcal | Carbohydrates: 45g | Protein: 29g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 144mg | Sodium: 265mg | Potassium: 1282mg | Fiber: 6g | Sugar: 7g | Calcium: 200mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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