Name: Sumac meatballs and potatoes with garlic yoghurt
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 small onion, finely chopped; 2 teaspoon ground sumac, plus 1 teaspoon extra; 2 teaspoon ground cumin, plus 1 teaspoon extra; 1/4 teaspoon chilli flakes; 500 gram lean beef mince; 1/2 cup fresh breadcrumbs; 1/3 cup chopped parsley leaves, plus 1 tablespoon extra; 1 egg, whisked; 1 tablespoon tomato paste; 750 gram Désirée potatoes, unpeeled, chunks; 2 tablespoon vegetable oil, for shallow frying; 200 gram punnet grape tomatoes; 60 gram bag baby spinach leaves; 3/4 cup greek-style yoghurt; 1 small clove garlic, crushed

Sumac meatballs and potatoes with garlic yoghurt

The kids will love tucking in to this delicious dish! With sumac-spiced beef meatballs, chunky potato pieces and a garlicky Middle Eastern yoghurt sauce, it's the ideal dinner for the family.

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Serves 4

Prep

30M

Cook

45M

Marinate

10M

Total

1H 15M

Ingredients

2 tablespoon olive oil

1 small onion, finely chopped

2 teaspoon ground sumac, plus 1 teaspoon extra

2 teaspoon ground cumin, plus 1 teaspoon extra

1/4 teaspoon chilli flakes

500 gram lean beef mince

1/2 cup fresh breadcrumbs

1/3 cup chopped parsley leaves, plus 1 tablespoon extra

1 egg, whisked

1 tablespoon tomato paste

750 gram Désirée potatoes, unpeeled, chunks

2 tablespoon vegetable oil, for shallow frying

200 gram punnet grape tomatoes

60 gram bag baby spinach leaves

3/4 cup greek-style yoghurt

1 small clove garlic, crushed

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.In a large frying pan, heat half olive oil on high. Cook onion for 4-5 minutes, stirring until softened and golden. Add spices. Cook for 1 minute until fragrant. Cool.

3.In a bowl, combine mince, breadcrumbs, parsley, egg and tomato paste. Add cooled onion mixture and mix well. Season.

4.Roll rounded tablespoons of mixture into balls. Place on a tray and chill for 10 minutes.

5.Place potatoes in a large baking dish. Toss with remaining olive oil, and extra sumac and cumin. Season. Bake for 30 minutes.

6.Meanwhile, in a large frying pan, heat vegetable oil on high. Cook meatballs for 6-8 minutes, turning occasionally, until browned.

7.Add meatballs and tomatoes to dish with potatoes. Bake for 10 minutes until meatballs are cooked through. Stir spinach through to wilt. Serve drizzled with combined yoghurt, garlic and extra parsley.

Meatballs on their own with the garlic yoghurt for dipping, make a great canapé.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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