Please enter the email you’re using for this account.
Enjoy this simple one pan supper everyone will love. Use this BBQ sauce on meat or chicken over Pesach or all year round.
For more great cooking, watch Supper, Again?!
2 pounds ground meat
2 large eggs
1/4 cup Gefen Potato Starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
crack of black pepper
5 large potatoes, cubed
1/2 teaspoon salt, for potatoes
1/2 cup Gefen Ketchup
1/4 cup red wine, such as Tuscanini Red Cooking Wine
1 tablespoon Tuscanini Balsamic Vinegar
1/4 cup Haddar Brown Sugar
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large bowl, combine the ground meat, eggs, potato starch, garlic powder, onion powder, paprika, salt, and black pepper. Mix until all ingredients are well combined.
In a large sheet-pan lined with Gefen Parchment Paper, spread the cubed potatoes evenly. Sprinkle over the salt.
In a separate bowl, whisk together the ketchup, red wine, balsamic vinegar, and brown sugar until smooth.
Pour half of the sauce over the cubed potatoes and toss to coat then spread out evenly on the pan.
Form the meat mixture into meatballs and nestle them into the potato mixture on the sheet-pan.
Brush the remaining BBQ sauce over the meatballs and pour the rest over the potatoes.
Place the sheet-pan in the preheated oven and bake uncovered for 45 minutes or until the potatoes are soft.
How Would You
Rate this recipe?
Reviews