Preheat the oven to 220°C, fan 200°C, gas 7 with a large baking tray in to get hot. Cut the potatoes into 8-10 wedges each, depending on size, and toss with 1½ tbsp oil and some seasoning. Spread out on the hot tray and bake for 25-30 minutes until golden brown and crispy.
Smoky chilli bean meatballs with wedges
Ingredients
4
servings
-
- 1 kg
- 2 tbsp
- 340 g
- 2
- 1
- 30 g
- 420 g
- 250 g
- 50 g
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Preparation
Meanwhile, heat ½ tbsp oil in a flameproof casserole or deep frying pan and fry the meatballs for about 5 minutes, turning until browned on all sides for richness. Roughly chop the onions and add to the meatballs; cook for another 5 minutes, stirring occasionally, until softened.
Crush the garlic and stir into the pan, adding the chilli con carne seasoning for punch, followed by the baked beans for bulk and half a tinful of water. Simmer gently, uncovered, for 15 minutes.
Cook the broccoli following pack instructions; drain.
Grate the cheese. Spoon the chilli bean meatballs into bowls and serve with the wedges and broccoli for freshness, scattering on the cheese to serve.
Nutritional information per portion. Portion size 606g.
Nutrition per serving
Kcal
744
Fats (g)
30
Proteins (g)
33
Fibre (g)
15
