Recipe - American Smoky Meatballs

FOR THE POTATO WEDGES
675 g Potatoes; cut into wedges (1
; One half lb)
1 tablespoon Oil
2 teaspoon Schwartz American Barbecue
Seasoning or 1
; packet of Schwartz
Crunchy Oven Bake Coatings
for Potato
; Wedges.

FOR THE MEATBALLS
350 g Minced pork; (12 oz)
3 teaspoon Schwartz American Barbecue
Seasoning
1 tablespoon Oil
1 Onion; chopped
450 ml Passata or pureed tinned
tomatoes; (Three fourths pint)
1 teaspoon Schwartz Mixed Herbs
1 teaspoon Worcestershire sauce

Preheat the oven to 200C, 400F, Gas Mark 6. Mix the potato wedges
with the oil and sprinkle over the American Barbecue Seasoning. Place
on a preheated baking sheet and bake for 45 minutes turning once
during cooking.

Meanwhile, mix the pork and 2 tsp American Barbecue Seasoning
together and form 8 balls. Heat the oil in a frying pan and fry the
onion and meatballs for 45 minutes until browned.

Stir in the remaining ingredients. Bring to the boil, transfer to an
ovenproof dish and bake for 30 minutes.

Serve with the potato wedges.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.