Prep time
20 minutes plus marinating

Cooking time
20 minutes

250g chicken mince
250g veal mince
250g pork mince
4 garlic cloves, crushed
1 small red chilli, finely diced
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped chives
2 tablespoons thickened cream
  1 tablespoon sherry vinegar
½ spanish red onion, finely chopped
vegetable oil, for frying
2 large potatoes, cut into 1cm dice
300ml tomato passata
200ml chicken stock
Oregano & marjoram, garnish

Using your hand, combine minces, garlic, chilli, herbs, cream, vinegar and onion in a bowl and marinate for 2 hours.

Preheat oven to 200C. Roll mince mixture into golf ball-sized meatballs. Place in on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.

Meanwhile, heat oil in a large frying pan on medium-high heat. Cook potato for 3-4 minutes or until golden brown and crispy. Drain on absorbent paper.

Bring passata and stock to boil in a large saucepan on high heat. Add meatballs and potato, reduce to medium and cook for 5 minutes or until cooked through. Garnish with Oregano and marjoram.

Cool and refrigerate. Serve warm the next day.


About Miguel

Miguel's passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus.

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