Beef Meatballs with Crispy Broth-Braised Potatoes & Green Beans

Serves 4; makes 9 meatballs.

Ingredients

• 450 g (1 lb) 85% lean ground beef
• ½ medium onion (about 55 g), finely diced
• 1 fresh bay leaf, finely sliced
• ¾ tsp fine salt
• ¾ tsp white pepper
• ¾ tsp ground allspice
• Avocado oil, for searing
• 1 packet beef-and-vegetable bone-broth powder
• 750 ml hot water
• 6 Yukon Gold potatoes, peeled and halved
• 5 thyme sprigs
• About 300 g French green beans, trimmed
• 3 tbsp capers, drained and thoroughly dried
• Italian parsley leaves, chopped

Method

1. Mix the beef with the onion, bay leaf, salt, white pepper and allspice. Form 9 meatballs.
2. Heat a stainless-steel pan until water droplets bead and glide across the surface. Add avocado oil and sear the meatballs over medium heat, turning as each side becomes deeply browned. Take pan off the stove once cooked through and let the meatballs rest for 5–10 minutes.
3. Dissolve the broth powder in 750 ml hot water. Pour enough into the pan to cover the bottom, scraping up the browned fond. Rub the thyme between your hands, add it with the potatoes and braise in one layer for 15–20 minutes, until nearly tender.
4. Transfer the potatoes into a bowl and mix carefully with a thumb-size piece of butter. Transfer to the air fryer in one layer, cut-side up. Air-fry at 200°C/400°F for 7–10 minutes, until crisp and golden.
5. Braise the beans in the same pan until just tender, adding more broth as needed. Reserve the broth remaining in the pan as the sauce.

Plating

Arrange 2 meatballs, 2 potato halves and a compact stack of beans on each plate. Spoon the pan broth around them without covering the potatoes. Place the potatoes browned-side up and finish with capers and chopped parsley.