Beef balls with tomato salad

Heat 2 tbsp oil in a frying pan and fry the meatballs around brown. Take out of the pan. Bake the chorizo ​​in the same shortening on low heat. Add half of the onion and fruit for 1 min.

Pour 100 ml of cold water into the pan and add the meatballs. Roast them with the lid at an angle on the pan over low heat for 20 minutes until done. Season with salt and pepper.

Heat 2 tbsp oil in a frying pan and fry the frozen potato wedges in 8-10 min. Until golden brown.

Cut the avocado in half around the pit in half. Remove the kernel and the peel, cut the flesh into cubes and put it in a bowl. Mix with the tomatoes, the vinegar, the rest of the onion and the oil. Season with salt and pepper. Divide the potato wedges and the tomato salad over 4 plates. Serve with the meatballs.