MMMMM---------------------FOR THE MEATBALLS-------------------------- 350 g Minced pork; (12 oz) 3 ts Schwartz American Barbecue -Seasoning 1 tb Oil 1 Onion; chopped 450 ml Passata or pureed tinned -tomatoes; (3/4 pint) 1 ts Schwartz Mixed Herbs 1 ts Worcestershire sauce 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.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 4|
|Calories from Fat: 22 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 10.1mg||0 %|
|Potassium 710.4mg||19 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 25.8g|
|Protein 3.4g||5 %|
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Calories per serving: 150
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