Smokey meatballs

For the Potato Wedges

• 675 g (1 1/2 lbs) potatoes, cut into wedges

• 1 tbs oil

• 2 tsp Schwartz American Barbecue Simply Shake Seasoning or 1 packet Schwartz Crunchy Oven Bake Coatings for Potato Wedges.

For the Meatballs

• 350 g (12 oz) minced pork
  3 tsp Schwartz American Barbecue Simply Shake Seasoning
  1 tbs oil
  1 onion, chopped
  450 ml (3/4 pint) passata or puréed tinned tomatoes
  1 tsp Schwartz Mixed Herbs
  1 tsp Worcestershire sauce

Method

Pre-heat the oven to 200C, 400F, Gas Mark 6.

Mix the potato wedges with the oil and sprinkle over the American Barbecue Seasoning. Place on a pre-heated baking sheet and bake for 45 minutes turning once during cooking.

Meanwhile, mix the pork and 2 tsp American Barbecue Seasoning together and form 8 balls. Heat the oil in a frying pan and fry the onion and meatballs for 4-5 minutes until browned.

Stir in the remaining ingredients. Bring to the boil, transfer to an ovenproof dish and bake for 30 minutes.

Serve with the potato wedges.

Makes 4 Servings.