American Smoky Meatballs

For The Potato Wedges
675 g Potatoes; cut into wedges (1 1/2 lb)
1 tb Oil
2 ts Schwartz American Barbecue Seasoning or 1 packet of Schwartz Crunchy Oven Bake Coatings for Potato Wedges.

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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