Pan-Fried Meatballs with Crispy Potato Wedges

Cut 200 gr Potatoes into thick wedges and thoroughly pat them dry with kitchen towels.

Finely grate the ¹/₄ head Onions and chop the fresh 3 gr Parsley.

In a mixing bowl, toss the potato wedges with ³/₄ tbsp Olive oil extra virgin, 1 tsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Dried Thyme, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder until well coated.

Spread the wedges in a single layer on a parchment-lined baking sheet and bake at 220°C (428°F) for 35 to 40 minutes, flipping halfway through.

In a separate bowl, thoroughly knead 150 gr Minced meat mixture with the grated onion, chopped parsley, ¹/₂ piece Eggs size M, 10 gr Breadcrumbs (fine), 10 ml Water, 1 tbsp Savory Dried, ¹/₂ tsp Ground cumin, ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder until homogeneous.

Shape the meat mixture into 6 even, flattened patties and dust each lightly in 10 gr Flour, shaking off any excess.

Heat 2 ¹/₄ tbsp Sunflower oil in a wide frying pan over medium heat, add the patties, and fry for 4 to 5 minutes per side until deeply browned and fully cooked through.

Drain the fried meatballs on a paper-towel-lined rack for 2 minutes, then plate alongside the hot, crispy potato wedges and serve.