Cheeseburger Meatballs

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into chips. Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until they are fully coated. Bake for 30 min or until golden and crisp.

Meanwhile, peel and finely chop the red onion. Peel and mince the garlic. In a bowl, combine the beef mince with the garlic onion powder, Worcestershire sauce, smoked paprika and a pinch of salt. Knead with clean hands and shape into 6 meatballs.

Heat a pan over a high heat with a drizzle of oil. Once hot, add the meatballs and fry for 3 min or until starting to brown. Once the meatballs are brown, reduce the heat and add the onions with a pinch of salt and fry for 3 min. After 3 min, add the garlic, chopped tomatoes, tomato paste, stock cube, and honey. Simmer for 10 min.

Meanwhile, chop the dill and chives. In a bowl, combine the mayonnaise, sour cream, dill, chives with a squeeze of lemon juice and a pinch of salt. Loosen with a splash of water if needed. Mix well and set aside.

Top the meatballs with the burger cheese and cook for 2 min further, covered, to allow the cheese to melt.

Remove the outer leaves of the iceberg lettuce, if necessary. Quarter the lettuce and trim the stem. Divide the lettuce wedges among plates. Drizzle with the ranch dressing. Serve the burger meatballs and fries alongside. Sprinkle the meatballs with fried onions.