Equipment
Ingredients
Patatas Bravas Base
- 800 g starchy potatoes, peeled and diced into 2cm cubes
- 45 ml olive oil
- 5 g kosher salt
Spiced Lamb Meatballs
- 500 g lamb mince
- 2 garlic, minced
- 5 g smoked paprika
- 3 g ground cumin
- 1 egg, beaten
- 40 g panko breadcrumbs
- 5 g kosher salt
- 2 g black pepper, freshly ground
Rich Tomato Sauce
- 30 ml olive oil
- 1 brown onion, finely diced
- 3 garlic, minced
- 800 g crushed tomatoes
- 15 ml sherry vinegar
- 2 g red chili flakes
- 3 g kosher salt
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 220°C/425°F. Line a large oven tray with baking paper.
Place the diced potatoes into a large pot of heavily salted cold water. Bring to a boil over high heat, then reduce and simmer for 5 minutes until the edges just begin to soften.
Drain the potatoes thoroughly and let them steam dry in the colander for 2 minutes. Toss vigorously with olive oil and salt to roughen the edges.
Spread the potatoes evenly on the prepared oven tray. Roast for 35 to 40 minutes at 220°C/425°F, flipping halfway through, until deeply golden and crispy.
While the potatoes roast, combine the lamb mince, minced garlic, smoked paprika, ground cumin, egg, panko breadcrumbs, salt, and black pepper in a large mixing bowl. Mix by hand until evenly incorporated, being careful not to overwork the meat.
Portion and shape the lamb mixture into 16 even-sized meatballs, roughly 35g each.
Heat the olive oil in a large deep frying pan over medium-high heat. Add the meatballs and sear for 5 to 6 minutes, turning occasionally, until browned on all sides. Remove the meatballs to a plate and leave the rendered fat in the pan.
Reduce the heat to medium. Add the diced brown onion to the pan and saute for 5 minutes until softened and translucent. Add the minced garlic and saute for 1 more minute.
Pour the crushed tomatoes, sherry vinegar, and red chili flakes into the pan with the onions. Stir well, scraping up any browned bits from the bottom of the pan, and season with salt.
Return the meatballs to the pan, nestling them into the tomato sauce. Simmer gently for 15 minutes until the sauce thickens and the meatballs reach a safe internal temperature of 74°C/165°F.
Divide the crispy roasted potatoes among warm serving bowls. Ladle the rich tomato sauce and meatballs over the top, or serve side-by-side to preserve the potato texture. Garnish heavily with fresh chopped parsley.
Chef's Notes
- Parboiling the potatoes with baking soda (about 2g in the water) breaks down the exterior starch, resulting in a significantly crispier crust when roasted.
- Sherry vinegar provides a highly complex, oaky acidity that defines Spanish sauces. If substituting with red wine vinegar, use slightly less as it can be sharper.
- For maximum textural contrast, keep the patatas bravas in a separate dish entirely and let diners dip them into the meatball sauce as desired.
- Always wash your hands in cold water before rolling meatballs; the cold hands prevent the lamb fat from melting and smearing out of the meat structure.
Storage
Refrigerator: 4 days — Store meatballs and sauce separately from potatoes to maintain potato crispness.
Freezer: 2 months — Freeze meatballs and sauce only. Potatoes do not freeze well.
Reheating: Reheat meatballs and sauce in a saucepan over medium heat. Reheat potatoes in a 200C oven for 10 minutes to restore crispness.
