Baked meatballs with parsley salsa and gratinated potatoes
easy
60 mins
60 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 1 Bread roll (from the previous day)
- 1 big onion
- 500 g mixed mince
- 150 g Pork sausage
- 1 Egg (Gr. M)
- 2 TEASPOONS Mustard
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Butter
- 100 g Double cream cheese
- 75 g Fresh cream
- 1 TABLESPOON Milk
- 1 collar Parsley
- 1 TABLESPOON Cider vinegar
- 5 TABLESPOONS Olive oil
- 1⁄2 green-skinned apple (e.g. Granny Smith)
- baking paper
Directions
- 1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Soak rolls in water. Peel and finely dice onion. Squeeze the bread roll. Knead minced meat, ground pork, onion, roll, egg, mustard, 1 1⁄2 tsp salt and 1 tsp pepper.
- 2
Form approx. 8 meatballs from the mixture. Place them on one half of a baking tray lined with baking paper.
- 3
Drain the potatoes. In the pot with 3 tablespoons of butter, toss briefly so that the potatoes fall apart a little. Spread on the other half of the baking tray. Spread 1 tbsp. butter in pieces over it. In the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see "Baking instructions").
- 4
manufacturer) bake for about 35 minutes.
- 5
Mix cream cheese and crème fraîche with milk until smooth. Season with salt and pepper. Wash parsley and shake dry. Puree with vinegar and oil. Core the apple and dice very finely. Add to the pureed parsley, season with salt and pepper.
- 6
After approx. 25 minutes baking time, spread the cream cheese on the meatballs and continue cooking. Serve with parsley salsa and potatoes.
Nutrition Facts
640 kcal
29 g
43 g
29 g
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