Browsing the bookshelves in WHSmith I picked up WeightWatchers Simply Enjoy from the bargain shelf (£3!). Flicking through the pages, there was actually quite a lot I liked, one of the recipes was this crispy potato and meatball pan fry.
I’m not following a plan (although I am considering it!) so even though the points system is out of date (ProPoints) that isn’t a problem for me.
These are the categories:
- Working lunches
- Quick and easy
- Picnics & BBQs
- Cooking for friends
- Side dishes
- All things sweet
The crispy potato and meatball pan fry is from the quick and easy section, taking 40 minutes in total and although I did deviate a little from the method, my timings still worked out.
Crispy potato and meatball pan fry
You will need:
- 400g (14 oz) potatoes, peeled and halved if large
We prefer the skin left on our potatoes so I didn’t peel and I cut in rounds, not halves.
- 400g (14 oz) lean beef mince
I buy 5% fat although I had some ready made meatballs already so used these. You could also use pork or lamb.
- 1 tsp dried thyme
- calorie controlled cooking spray
I always use olive oil but if you’re following a plan, you would need to use the specified cooking spray.
- 1 leek sliced thickly
- 1 courgette, sliced thickly
- 200g (7 oz) cherry tomatoes, halved
- 1 tsp cornflour
- 3 tbs red onion chutney
- 250 ml (9 fl oz) vegetable stock
- 3 long fresh rosemary sprigs
- 75g (2 3/4 oz) mozzarella light, torn into pieces
- salt and freshly ground black pepper
What to do:
Bring a saucepan of water to the boil, add the potatoes and cook until tender, then drain and leave to cool slightly. Meanwhile, mix the mince and thyme together, season and form into 16 walnut sized balls.
Heat a large, deep-sided, ovenproof, non stick frying pan. Spray with the cooking spray, add the meatballs and fry over a medium heat for 8 minutes, turning occasionally, until browned all over. Remove from the heat and set aside.
Preheat the grill to high. Meanwhile, bring a pan of water to the boil and blanch the leek and courgette for 2 minutes then drain and refresh under cold running water.
Stir the cornflour and chutney into the stock and pour into a small pan. Add two sprigs of rosemary then bring to the boil and season with black pepper. Reduce the heat and simmer for 2 minutes until the sauce has reduced and thickened. Remove from the heat and take out the rosemary and discard.
Arrange the tomatoes, leek and courgette in the frying pan with the meatballs.
Pour the sauce over, then top with the sliced potatoes. Scatter the mozzarella over the top and grill for 6 minutes or until golden.
Chop the remaining sprig of rosemary finely and scatter over the top before serving.
For a vegetarian alternative, replace the meatballs with 8 x 50g (1 3/4 oz) vegetarian Cumberland sausages.
The Goodwin family verdict on the crispy potato and meatball pan fry?
This is one recipe that we all loved! and this is a first in our home. We loved the different textures and the layers of taste. None of us felt bloated and I definitely felt full up for longer (although this wasn’t the case for the men). It’s a recipe I’ll be cooking again.
What are your thoughts on diet plans?