Juicy Beef with Potato Balls

Ingredients

• Beef200 g
• Potato1 medium (180 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Lemon Juice1 tablespoon (15 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil water in 2 pots.

2. 2

   Step 2

   In the meantime, peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

3. 3

   Step 3

   Next, peel and dice the potato.

4. 4

   Step 4

   Once boiling, add the potatoes to a pot and the tomato and garlic in the other. Let boil the potato for 10-12 minutes and the tomato for 5 minutes.

5. 5

   Step 5

   At the same time, heat a pan over medium heat. Once heated, pour half the oil, spread and add the beef.

6. 6

   Step 6

   Cook each side for 4 minutes. Cover and let cook.

7. 7

   Step 7

   Once the tomato and garlic are ready, remove, drain, blend and pour to the beef. Add the bay, uncover and let cook for 8 more minutes over medium-low heat.

8. 8

   Step 8

   Once the potatoes are ready, remove, drain and smash using a fork. Add the lemon juice, the remaining oil and salt and pepper.

9. 9

   Step 9

   Mix well, shape the balls, put on a plate and sprinkle with parsley. Serve with the beef.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Juicy Beef with Potato Balls can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.