Mozzarella Meatballs With Warm Asparagus And Potato Salad

• 2 1/4 lb small new potatoes, halved
• 1 lb green and white asparagus
• 1/3 lb Serrano ham, sliced
• 1/2 lb cherry tomatoes, halved
• 13 tbsp olive oil
• 1 None day-old bread roll, soaked in water for 5-10 mins then water squeezed out
• 1/2 cup fresh parsley, finely chopped
• 1 tbsp English mustard
• 1 None onion, finely diced
• 1 None egg
• 1 1/2 lb ground beef
• 1/2 lb mozzarella, cut into 12 slices
• 1 tbsp blanched almonds, toasted and finely chopped
• 5 tbsp white wine vinegar
• 1 pinch granulated sugar
• 2 None lemons, 2 zested, 1 juiced

1. Preheat the oven to 400u0b0F. Cook the potatoes in salted, boiling water for 12-15 mins, until tender. Drain and rinse under cold water. Meanwhile, cook the green and white asparagus in a separate pots of salted boiling water for 6-8 mins then drain and rinse under cold water.
2. Toss the potatoes, white and green asparagus, ham, and tomatoes with 3 tbsp oil then spread onto a baking tray and season. Bake for 20-25 mins until golden.
3. Mix the bread, 1/2 the parsley, the mustard, onion, egg and ground beef and season. Form into 12 meatballs. Heat 2 tbsp oil in a large frying pan, add the meatballs and sear for 12-15 mins, turning. Place the meatballs in a baking dish and top each one with mozzarella. Bake for 4-5 mins until the cheese melts.
4. Remove the vegetables from the oven then toss with the chopped almonds, vinegar, sugar, lemon zest, lemon juice and remaining oil and parsley. Season.
5. Divide the meatballs and warm asparagus and potato salad between 6 plates and serve.

new potatoes, green, serrano ham, cherry tomatoes, olive oil, bread roll, fresh parsley, mustard, onion, egg, ground beef, mozzarella, blanched almonds, white wine vinegar, sugar, lemons

Taken from recipes-plus.com/api/v2.0/recipes/19177 (may not work)