Top Tip

If serving this meal for Bonfire Night or an outdoor event, put in foil or card boxes, so customers can enjoy the fireworks while they eat.

Meatball Marinara Loaded Fries

Accompaniment Food Main Courses American Italian Gluten-free

Chips plus toppings are bang on-trend at the moment – perfect for take-outs or eat-in snacks.

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3-4 Servings

Ingredients

800g skin on fries (ensure they're gluten-free if need be)

Oil, for frying

1 onion, finely chopped

Sprinkle of chilli flakes

3 garlic cloves, crushed

400g tin of chopped tomatoes

1 tsp sugar

1 tsp oregano

FRANK’S RedHot® Original Cayenne Pepper Sauce, to taste

12 beef meatballs (ensure they're gluten-free if need be)

100g cheddar, grated

100g mozzarella, grated

Chopped chives, to garnish

Chopped coriander, to garnish

Method

Place the fries in the fryer and cook until golden and crisp.
Fry the onions until brown. Then add chilli flakes and garlic and cook for 1-2 mins.
Add the chopped tomatoes, sugar, oregano and a dash of FRANK’S RedHot®. Leave to simmer.
While the marinara sauce is simmering, add the meatballs to a frying pan with oil and brown them off, ensuring they are fully cooked.
When the meatballs are finished, add the marinara sauce and mix. Place the cooked fries in a large ovenproof dish or small individual foil dishes and add the meatball mix on top.
Splash over another helping of FRANK’S RedHot® and scatter with the cheddar and mozzarella.
Place in a preheated oven at 200C for 3 mins until the cheese is melted and golden.
Sprinkle the chives and coriander on top and serve.

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