Sweet Potato, Kale and Sage Meatball Hash
There's nothing better midweek than a meal that practically makes itself and this is exactly that. Besides a bit of chopping of veg and shaping of meatballs, you just stick everything onto a baking tray and whack it in the oven - the dream!
In terms of flavour, the meatballs themselves are comforting with notes of sage and rosemary that somehow taste like my childhood. Then there's sweet potato cooked until they almost char giving them that wonderful roasted flavour, as well as sweet, sticky, caramelised red onions and finally vibrant, crispy kale to round it all off. The ingredients list is incredibly minimal and, indeed, I think that's why the dish works so well - each ingredient does its job and they marry together wonderfully. I serve this with my homemade roasted garlic mayo and I must say it's really worth doing with this dish.
Sweet Potato, Kale and Sage Meatball Hash
Serves 4
4 medium sweet potatoes (about 300g each), peeled and cut into chunks
1 large red onion, cut into wedges
3 tbsp olive oil
450g turkey mince
6 sage leaves, finely chopped
leaves from 1 sprig of rosemary, finely chopped
100g kale, woody stems removed, finely sliced
sea salt and freshly ground pepper
To serve:
Roasted Garlic Aioli
Preheat the oven to 200C/400F/Gas Mark 6. Scatter the sweet potatoes and onion on a large baking tray. Drizzle over 2 tablespoons of the oil and season well. Give it a good mix then roast for 40 minutes, occasionally tossing them about.
Meanwhile, put the mince in a bowl. Add the herbs, season well and mix everything together until well combined. With clean, damp hands shape the mixture into 16 even-sized balls. Pop them on a plate as you go, then cover and chill until you need to cook them.
Once the sweet potatoes have been cooking for about 25 minutes, put a large frying pan with the remaining oil over a medium-high heat. Cook the meatballs for 6-8 minutes, turning occasionally, until golden and almost cooked through. Remove the sweet potatoes from the oven, scatter over the kale and nestle the meatballs in. Return to bake for the remaining time (about 10 minutes), until the potatoes are soft and beginning to char, the greens cooked and the meatballs cooked through.
To serve, divide the hash between four plates and dollop on a generous helping of the aioli. If you don't have the time or the inclination to make the aioli, a good quality mayonnaise will do.
In terms of flavour, the meatballs themselves are comforting with notes of sage and rosemary that somehow taste like my childhood. Then there's sweet potato cooked until they almost char giving them that wonderful roasted flavour, as well as sweet, sticky, caramelised red onions and finally vibrant, crispy kale to round it all off. The ingredients list is incredibly minimal and, indeed, I think that's why the dish works so well - each ingredient does its job and they marry together wonderfully. I serve this with my homemade roasted garlic mayo and I must say it's really worth doing with this dish.
Sweet Potato, Kale and Sage Meatball Hash
Serves 4
4 medium sweet potatoes (about 300g each), peeled and cut into chunks
1 large red onion, cut into wedges
3 tbsp olive oil
450g turkey mince
6 sage leaves, finely chopped
leaves from 1 sprig of rosemary, finely chopped
100g kale, woody stems removed, finely sliced
sea salt and freshly ground pepper
To serve:
Roasted Garlic Aioli
Preheat the oven to 200C/400F/Gas Mark 6. Scatter the sweet potatoes and onion on a large baking tray. Drizzle over 2 tablespoons of the oil and season well. Give it a good mix then roast for 40 minutes, occasionally tossing them about.
Meanwhile, put the mince in a bowl. Add the herbs, season well and mix everything together until well combined. With clean, damp hands shape the mixture into 16 even-sized balls. Pop them on a plate as you go, then cover and chill until you need to cook them.
Once the sweet potatoes have been cooking for about 25 minutes, put a large frying pan with the remaining oil over a medium-high heat. Cook the meatballs for 6-8 minutes, turning occasionally, until golden and almost cooked through. Remove the sweet potatoes from the oven, scatter over the kale and nestle the meatballs in. Return to bake for the remaining time (about 10 minutes), until the potatoes are soft and beginning to char, the greens cooked and the meatballs cooked through.
To serve, divide the hash between four plates and dollop on a generous helping of the aioli. If you don't have the time or the inclination to make the aioli, a good quality mayonnaise will do.
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