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Agristo mini hash browns with cheddar |
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450 grams |
ground beef |
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1 |
egg |
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0.5 cup |
breadcrumbs |
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0.25 cup |
milk |
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1 clove |
garlic, minced |
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0.5 |
onion, finely chopped |
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1 teaspoon |
dried oregano (for the meatballs) |
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0.5 teaspoon |
dried oregano (for the tomato dipping sauce) |
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Salt and pepper to taste |
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cherry tomatoes |
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fresh arugula (rocket lettuce) |
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wooden skewers, soaked in water to prevent burning |
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1 cup |
tomato sauce or crushed tomatoes |
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0.5 teaspoon |
dried basil |
Prepare the mini hash browns with cheddar according to the cooking instructions.
In a mixing bowl, combine the ground beef, egg, breadcrumbs, milk, minced garlic, chopped onion, dried oregano, salt, and pepper. Mix until well combined.
Form small meatballs from the mixture and thread them onto the soaked wooden skewers. Make sure the meatballs adhere firmly to the skewers.
Preheat a grill pan or barbecue over medium-high heat and lightly oil it to prevent sticking.
Grill the meatball skewers for about 10-12 minutes, turning them regularly, until they are cooked through and have a nice browned exterior.
While the meatballs are grilling, prepare the tomato dipping sauce. In a small saucepan, combine the tomato sauce (or crushed tomatoes), dried basil, dried oregano, salt, and pepper.
Heat the sauce over low to medium heat, stirring occasionally, until it's heated through and the flavors meld together. This should take about 5-7 minutes. Taste and adjust the seasoning if necessary.
Once the meatball skewers are cooked and slightly cooled, thread them onto a serving platter alternately with cherry tomato slices, the mini hash browns and fresh arugula leaves.
Serve the skewers with the tomato dipping sauce on the side.