Bavarian meatballs

Name: Bavarian meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Radish; 1 collar Chives; 3 TABLESPOONS Vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 4 Onions; 60 g Camembert; 2 TABLESPOONS soft butter; 40 g Cream cheese; 1/2 TEASPOON Sweet peppers; 1/4 TEASPOON ground caraway; 2 TEASPOONS Mustard; 1 kg Potatoes; 500 g mixed mince; 4 TABLESPOONS Breadcrumbs; 200 ml Milk; 7-10 Tbsp Nutmeg

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Traditionally filled with Obatzda and accompanied by a crisp radish salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Radish
1 collar Chives
3 TABLESPOONS Vinegar
4 TABLESPOONS Oil
7-10 Tbsp salt and pepper
4 Onions
60 g Camembert
2 TABLESPOONS soft butter
40 g Cream cheese
1/2 TEASPOON Sweet peppers
1/4 TEASPOON ground caraway
2 TEASPOONS Mustard
1 kg Potatoes
500 g mixed mince
4 TABLESPOONS Breadcrumbs
200 ml Milk
7-10 Tbsp Nutmeg

Directions

1
For the salad peel the radish and slice it. Wash the chives and cut into small rolls. Mix with vinegar, 2 tablespoons of oil, salt and pepper. Mix radish and marinade.
2
For the filling, peel 1 onion and dice finely. Dice the camembert. Mash with 1 tablespoon butter and cream cheese with a fork. Stir in diced onion. Season with salt, pepper, paprika, caraway and 1 tsp. mustard.
3
For the puree, peel and wash the potatoes and cook in salted water for about 20 minutes. For the meatballs, peel 1 onion and dice finely. Knead with minced meat, crumbs, 1 tsp. mustard, salt and pepper. Form 8 meatballs, filling each with 1 tbsp. cheese mixture. Fry in 2 tablespoons of hot oil for about 12 minutes.
4
Peel 2 onions, cut into rings. Remove the meatballs from the pan and keep warm. Fry the onions in frying fat until golden brown. Drain potatoes, add milk and 1 tbsp. butter and mash. Season to taste with salt and nutmeg. Arrange everything.