Stuffed Potatoes

Page 168

| Course Type: Main Courses

(1 review)

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Recipe Review

These moist meatballs encased in potato halves and simmered in a tomato sauce were a huge hit.

The authors suggest having someone help you to prepare these as they’re quite labour intensive – the only kitchen helpers I had that day were my food processor and melon baller and I was happy to have them as they made short work of chopping the ingredients for the meatballs and sauce and hollowing out the potatoes. Because the filling and the potatoes weren't precooked, and the sauce was cooked only briefly before the potatoes were added, this dish actually took far less time than other stuffed foods.

The recipe doesn’t mention if the breadcrumbs for the meatballs should be dry or fresh; the volume given (2 cups) seemed like too much for dry but 200g fresh bread produced far more than 2 cups. I used ~120g (2 cups) fresh.

I can’t imagine the size of pan that can hold 20 potato halves so I divided the potatoes, sauce and water between 2; the liquid didn’t quite come up as high as it should have but it seemed fine as everything was cooked in 1 hour.

The spices in both the meatballs and sauce blended well together and the sauce had a very nice sweet – tart (not acidic) flavour from the tamarind. A great family dish that easily serves 6-8.

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