for 4 person

Meatballs

1 tbsp	olive oil
2	shallots, finely chopped
2	garlic cloves, finely chopped
400 g	minced meat (beef and pork)
2 tbsp	breadcrumbs
2 tsp	dried thyme
1 tsp	dried oregano
¾ tsp	salt

Potatoes

600 g	baby potatoes
	salted water, boiling

Chimichurri

4 tbsp	white wine vinegar
4 tbsp	olive oil
1 bunch	flat-leaf parsley, finely chopped
1	shallot, finely chopped
1	garlic clove, squeezed
1	bay leaf, finely crushed
2 tsp	dried thyme
1 tsp	chilli flakes
	salt to taste

To fry

	olive oil, for frying
500 g	green asparagus, diagonally in approx. 4 cm wide pieces
½ tsp	salt
a little	pepper

How it's done

Meatballs

Heat the oil in a non-stick frying pan. Sauté the shallots and garlic for approx. 3 mins., transfer to a bowl, leave to cool. Add the mince, breadcrumbs and herbs, season with salt, mix. Knead the mixture thoroughly until you have a compact mass. With wet hands, shape the mixture into approx. 24 balls.

Potatoes

Cook the potatoes in boiling salted water for approx. 20 mins. until soft, drain and keep warm.

Chimichurri

Combine the vinegar with all the other ingredients up to and including the salt.

To fry

Heat a dash of oil in a non-stick frying pan. Fry the meatballs in batches for approx. 8 mins. all over, remove, keep warm. Stir fry the asparagus in the same frying pan for approx. 5 mins., season. Plate up the meatballs, potatoes and asparagus, drizzle the chimichurri on top.

Show complete recipe