2 baking potatoes, about 250 g (8 oz) each, scrubbed
3 tablespoons sunflower oil
500 g (1 lb) lean minced beef
1/2 onion, finely chopped
1 garlic clove, crushed
1 egg yolk
1 tablespoon plain flour, plus extra for coating
300 ml (1/2 pint) rich beef stock
1 tablespoon tomato purée
salt and pepper
broccoli, to serve
Cut the potatoes into chip-sized pieces and toss in 2 tablespoons of the oil. Spread over a baking sheet in a single layer and season with salt and pepper. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes, turning occasionally, until golden and cooked through.
Meanwhile, place the mince in a bowl with the onion, garlic and egg yolk. Season with salt and pepper and mix well. Roll the mixture into 12 even-sized balls and roll in flour to coat. Heat the remaining oil in a large frying pan, add the meatballs and fry over a medium heat for 10 minutes, turning occasionally, until browned and cooked through. Remove from the pan and set aside.
Add the flour to the pan and cook, stirring, for 1 minute. Pour in the stock, bring to the boil, stir in the tomato purée and simmer for 2 minutes. Remove from the heat and return the meatballs to the pan and heat through. Serve with the veg.