Stuffed chicken meatballs with oven-roasted potatoes

For the chicken meatballs

700 g ground chicken 1 small onion, finely chopped 1 clove garlic, finely chopped 1 egg 80 g breadcrumbs 2 tbsp olive oil 1 tsp sweet paprika salt pepper 1 tbsp parsley, finely chopped 12 small mini mozzarella balls

For the oven potatoes

800 g baby potatoes 3 tbsp olive oil 1 tsp oregano 1 tsp sweet paprika salt pepper juice of 1 lemon 100 ml water ½ tbsp mustard 1 tbsp thyme

Preheat the oven to 180°C.

Put all the ingredients for the potato marinade in a bowl and mix well.

Peel the potatoes.

Place them in the baking pan and pour over the marinade we already made.

Bake the potatoes for half an hour in a preheated oven at 180°C.

In a large bowl, add the ground chicken, onion, garlic, egg, breadcrumbs, olive oil, sweet paprika, salt, pepper, and parsley. Knead well until the mixture is well combined.

Take a small amount of the meat mixture, place a small mozzarella ball in the center, and seal well, forming meatballs. Continue until all the meatballs are made.

Place the stuffed meatballs among the half-baked potatoes and cover the pan with aluminum foil.

Continue baking for about 20 minutes. Remove the foil and continue baking for another 10 minutes, until the meatballs are cooked and the potatoes are soft.

Serve.