Meatball Patatas Bravas

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Meatball Patatas Bravas

Everyone will be saying bravo for your bravas this week because this juicy, saucy Spanish tapas has just become No. 1......served with crispy new potatoes, smoky red sauce, wilted greens, and lemon cream.

Ingredients to serve 2

  • 250g x Beef Mince
  • 300g x Baby Potatoes - halved
  • 100g x Cherry Tomatoes
  • 100g x Baby Spinach - long or thick stems removed
  • 5g x Basil - leaves pulled from stem
  • 50ml x Mayonnaise
  • 10ml x Lemon Juice
  • 125ml x DD Red Sauce
  • ½ x Egg - whisked (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 500g x Beef Mince
  • 600g x Baby Potatoes - halved
  • 200g x Cherry Tomatoes
  • 200g x Baby Spinach - long or thick stems removed
  • 10g x Basil - leaves pulled from stem
  • 100ml x Mayonnaise
  • 20ml x Lemon Juice
  • 250ml x DD Red Sauce
  • 1 x Egg - whisked (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Mixed your rump mince with your whisked egg and roll into meatballs (6-8 for 2 servings, 12-16 for 4 servings).

Washing Instruction

Wash your hands, baby potatoes, and cherry tomatoes well. Rinse your baby spinach and basil thoroughly and drain on paper towel.

Gino's Tips

Patatas bravas, also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimeters, then fried in oil and served warm with a sauce such as a spicy tomato sauce.

Step 1 - Roasted Potatoes and Cherry Tomatoes

Toss your halved baby potatoes in a large mixing bowl along with a drizzle of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 25 minutes, turning your crisped potatoes halfway through. After 25 minutes, add your cherry tomatoes and continue roasting your potatoes and tomatoes for 6-8 minutes until your potatoes are crisp and your tomatoes are tender and blushed.

Step 2 - Saute Spinach and Seared Meatballs

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry your baby spinach for 2-3 minutes until wilted - transfer to a serving dish. Give your pan a quick wipe and place it back on the stove over med-high heat, add a glug of olive oil, reduce your temperature to medium and fry your meatballs for 3-4 minutes, tossing and rolling once each side has browned. You might have to do your meatballs in batches depending on the size of your pan - be sure to keep each batch warm by placing them in the microwave.

Step 3 - Red Sauce and Light Lemon Aioli

Heat your DailyDish Red Sauce in a medium saucepan or microwave until hot. Whisk together your mayonnaise, lemon juice with a dash of milk, olive oil and season with salt and pepper to taste.

To Serve

Divide your roasted potatoes and cherry tomatoes amongst your servings, top with your red sauce, sauteed spinach, seared meatballs and drizzles of light lemon aioli with basil leaves to garnish.