Meal salad with potato wedges and meatballs
A delicious Provencal meal salad with mozzarella and basil.
This Italian salad with baked potato wedges, meatballs, arugula, cherry tomatoes, and mozzarella is a delicious, quick weeknight meal. Verstegen's updated ground meat mixes are made with 100% natural ingredients. Now even more flavor! The pure taste of this improved recipe is entirely determined by natural ingredients.
Preparation
Meanwhile, heat a pan with 2 tablespoons of olive oil. Add the potato wedges and Potato Mix and cook until browned on all sides, about 8 to 10 minutes. Let cool to a lukewarm temperature before serving.
Combine the ground meat with the egg and Italian Meat Mix and knead well. Form meatballs of about 30 grams, the size of a ping-pong ball.
Heat 2 tbsp olive oil in a frying pan and fry the meatballs over medium heat for about 8 to 10 minutes until golden brown and cooked through.
Meanwhile, coarsely chop the fresh basil. In a bowl, combine the arugula with the cherry tomatoes, mini mozzarella balls, fresh basil, and extra virgin olive oil. Add the fried potato wedges and meatballs and serve immediately.
Ingredients
- 500 g gehakt
- 700 g aardappelpartjes
- 250 g cherrytomaten
- 50 g rucola
- 150 g mini mozzarella bolletjes
- 1 ei
- 1 zakje Mix voor Gehakt – Italiaans
- 2 el Mix voor Aardappel
- ½ bosje verse basilicum
- 4 el olijfolie
- 3 el olijfolie extra vierge
- peper en zout, naar smaak
