Cooking from the Heart
Mark Roper

For these recipes I prefer to use canola or vegetable oil for salads, and either vegetable oil, light olive oil, or duck or chicken fat for cooking. Measurements are always ‘to taste’, and as a general rule, always cook slower and longer than feels necessary. If in doubt, add more fat and more salt!

Leftover challah is perfect for this recipe.


Quantity Ingredient
750g small new potatoes
3 slices challah
2 white onions
400g minced veal
300g dark minced chicken
1 egg, beaten
1 tablespoon plain flour, plus extra for dusting
100ml vegetable oil
1 teaspoon paprika
1 cup chicken stock


  1. Peel the potatoes and boil them for 30 minutes. Remove from the saucepan and set aside.
  2. Remove the crusts from the challah and soak the slices in water. Chop into smaller pieces.
  3. Preheat the oven to 160°C. Mince one of the onions in a food processor and combine in a large bowl with the challah. Mix in the veal, chicken and egg until well combined. Roll the mixture into meatballs the size of golf balls and dust with flour.
  4. Slice the remaining onion into thin rings. Heat 2 tablespoons of the oil in a large frying pan over low heat. Fry the onion until golden, then remove to a large baking dish.
  5. Increase the heat to medium and fry the meatballs in the remaining oil until browned all over. Leaving the oil in the pan, place the meatballs on top of the onions in the baking dish and surround them with the boiled potatoes.
  6. Stir the flour and paprika into the oil in the pan to make a roux. Add the stock and stir constantly to prevent lumps forming. Pour the gravy over the meatballs and potatoes.
  7. Bake for 45 minutes and serve.
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