Meatballs with Spiced Edamame Beans
20 min
Ready in under 20 minutes and way more interesting than the usual sides. The spiced edamame beans take just a few minutes in the pan and make this a proper weeknight dinner.
meatweeknightquick
Weeknight dinner that's on the table in under an hour. Thin-sliced tenderloin cooks in literally a minute, and the salty boiled potatoes with parsley mayo are the perfect match.
Instructions
- 1
Put the potatoes in a pot, pour over the salt and water, and bring to a boil. Lower the heat and let them cook until tender, about 15–20 minutes. Drain off the water and salt, then let the potatoes steam dry. Brush off some of the excess salt.
- 2
Mix together the mayonnaise, ketchup, parsley, lemon juice, and garlic to make the parsley mayo. Season with salt and pepper. If you want more kick, swap the ketchup for taco sauce at your preferred heat level and balance with a little sugar. For a lighter sauce, replace half the mayonnaise with plain yogurt.
- 3
Gently pound the thin slices of tenderloin with a small pot or frying pan.
- 4
Heat a frying pan and melt half the margarine. Fry two of the steaks for about 2 minutes on each side. Season with salt and pepper. Move them to a plate, then fry the remaining two steaks the same way.
- 5
Toss the cherry tomatoes into the pan and fry them quickly until they turn glossy and the skins start to split.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
24224mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
24224mg
Sodium
Tips from the kitchen
- The salt water for the potatoes is not a typo. You use 2.5 dl of salt, which sounds like a lot, but the potatoes absorb just enough through the skin and you brush off the rest. Don't skip the steaming-dry step after draining, or the skins stay wet and the salt clings unevenly.
- Pound the tenderloin slices gently. You're not tenderizing tough meat here, just flattening them so they cook evenly in that short time. A few firm taps with the bottom of a small pan is enough.
- Get the pan properly hot before the margarine goes in. If it's not hot enough, the steaks will steam instead of sear, and you'll lose that color. Two minutes a side is the guide, but a thin slice is done when it's just lost its pink in the middle.
- Fry the steaks in two batches and don't crowd the pan. Four slices at once drops the temperature too fast. While the second batch cooks, the first can rest on the plate.
- Make the parsley mayo first, before you start anything else. It needs a few minutes for the garlic to mellow into the sauce. Taste it after five minutes and you'll see what I mean.
Ways to vary it
- The recipe already gives you the option to swap ketchup for taco sauce in the mayo. If you go that route, start with a mild one and add heat gradually. A pinch of sugar rounds it out if it gets too sharp.
- You can replace half the mayo with plain yogurt for a lighter sauce. It changes the texture a bit, thinner and tangier, but it works well in summer when the full mayo version feels heavy.
- If you can't find small potatoes, medium ones halved work fine. Just add a few minutes to the cooking time and check with a fork before draining.
Storage & leftovers
The steaks and potatoes keep in the fridge for up to two days. Reheat the potatoes in a dry pan over medium heat to get some of that skin texture back, and warm the steaks briefly in the same pan. The mayo sauce keeps separately in a jar for three to four days. The tomatoes don't store well once cooked, so eat those the same day.
What to serve with it
A simple green salad on the side is all you need. Something with a bit of acidity, like a lemon vinaigrette, cuts through the mayo nicely.
UC
By Untrained ChefPublished 26 June 2026
