Welcome to a truly delightful and perfectly balanced meal that brings warmth and freshness to your table! This incredible recipe for combines juicy, flavorful halal meatballs with golden, crispy potato wedges, complemented by a vibrant, zesty fresh salad. It’s a complete meal that’s simple to make, incredibly satisfying, and destined to become a family favorite.
📜 Ingredients
For the Halal Meatballs:
500 grams (1 lb) halal ground beef or lamb
1 small yellow onion, finely grated
2 cloves garlic, minced
1/2 cup halal breadcrumbs
1 large egg
1/4 cup fresh parsley, finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt to taste
Freshly cracked black pepper to taste
1 tablespoon olive oil (for cooking, if pan-frying)
For the Crispy Potato Wedges:
4 medium russet potatoes, scrubbed and cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme or oregano
Salt to taste
Freshly cracked black pepper to taste
For the Fresh Garden Salad:
4 cups mixed greens (such as arugula, romaine, or spring mix)
1/2 English cucumber, thinly sliced
1 cup cherry tomatoes, halved or quartered
1/4 small red onion, thinly sliced (optional)
1 lemon wedge (for serving)
For the Lemon Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
📝 Instructions
- Preheat Oven & Prep Potatoes: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, garlic powder, paprika, dried thyme/oregano, salt, and pepper until evenly coated. Spread the seasoned wedges in a single layer on one half of the prepared baking sheet.
- Prepare Meatball Mixture: In a separate large bowl, combine the halal ground meat, grated onion, minced garlic, breadcrumbs, egg, chopped parsley, dried oregano, cumin, paprika, salt, and pepper. Mix gently but thoroughly with your hands until all ingredients are well incorporated, being careful not to overmix.
- Form & Season Meatballs: Roll the meat mixture into 1.5-inch (about 4 cm) meatballs. You should get approximately 18-20 meatballs. Place the meatballs on the other half of the baking sheet with the potato wedges, ensuring they are also in a single layer and not touching.
- Bake Together: Bake for 25-35 minutes, or until the meatballs are cooked through and browned, and the potato wedges are golden brown and crispy. Halfway through the baking time (around 15 minutes), flip the potato wedges and gently turn the meatballs to ensure even cooking and browning.
- Prepare Salad & Vinaigrette: While the meatballs and potatoes are baking, prepare the fresh salad. In a large bowl, combine the mixed greens, cucumber, tomatoes, and red onion (if using). In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper for the vinaigrette.
- Serve: Once the meatballs and potatoes are ready, remove them from the oven. Drizzle the lemon vinaigrette over the salad and toss gently to coat. Serve the hot meatballs and crispy potato wedges alongside the fresh garden salad, with a lemon wedge for an extra burst of freshness.
💡 Chef's Tips
- Make Ahead Magic: You can prepare the meatballs ahead of time and store them raw in the refrigerator for up to 24 hours, or freeze them for up to 3 months. Thaw before baking.
- Spice It Up: Feel free to adjust the spices in the meatballs or potato wedges to your liking. A pinch of chili flakes can add a lovely kick to either component!
