Beef Meatballs with Garlic Herb Potatoes and Garden Salad

Preheat your oven to 180°C (350°F).

For the meatballs, take the beef minced meat and place it in a bowl. Add salt, black pepper, cumin, sweet red pepper powder, garlic powder, and oregano. Mix everything thoroughly until well combined.

For the potatoes, wash and cut the potatoes into strips. Place them in a large bowl. Season them with salt, black pepper, garlic powder, chili flakes, and olive oil. Toss until the potato strips are evenly coated.

For the salad, wash and chop the cherry tomatoes, cucumber, romaine salad, and green onions. Dice the avocado. Combine all these with the rucola and black olives in a large salad bowl.

Spread the seasoned potato strips in a single layer on a baking sheet. Bake in the preheated oven for 25 to 30 minutes, or until golden brown and crispy, turning halfway through.

While the potatoes are baking, form the seasoned minced meat into evenly sized meatballs.

Heat 2 tablespoons beef tallow in a large pan over medium-high heat. Once hot, add the meatballs and fry them, turning occasionally, until they are browned on all sides and cooked through. This usually takes about 10 minutes.

In a small bowl, whisk together 2 tablespoons apricot vinegar, 3 tablespoons olive oil, and 0.25 teaspoon salt to create the dressing.

Pour the dressing over the prepared salad ingredients in the large bowl and toss gently to coat everything evenly.

Once the meatballs are cooked and the potatoes are crispy, divide them among your plates. Serve immediately with a generous portion of the fresh garden salad on the side.