Colorful salad with meatballs
easy
50 mins
50 mins
Ingredients
- 1 Bread roll (from the previous day)
- 2 Onions
- 1 collar Dill
- 1 collar curly parsley
- 1 Egg
- 500 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Egg Yolk
- 1 TEASPOON medium hot mustard
- 4 TABLESPOONS Fruit vinegar
- 5 TABLESPOONS Oil
- 7-10 Tbsp Sugar
- 1 Vegetable Onion
- 1 pickled cucumber
- 1 can(s) (425 ml) Vegetable corn
- 2 Tomatoes
- 1/2 Head iceberg lettuce
- 1-2 TABLESPOONS clarified butter
Directions
- 1
Soak the buns. Peel and finely chop the onions. Wash the herbs and chop them finely, except for something to garnish. Mix the squeezed bread roll, egg, minced meat, onions and herbs. Season to taste with salt and pepper. Form small balls from it.
- 2
For the salad marinade, mix egg yolk and mustard. Add 1 tablespoon of vinegar. Stir in the oil bit by bit. Season to taste with salt, pepper and sugar. For the salad, peel the vegetable onion and dice it roughly. Wash the cucumber and cut it into half slices. Drain the corn on a sieve. Wash and quarter tomatoes, remove seeds. Cut the flesh in half again. Clean, wash and finely chop iceberg lettuce. Mix onion, tomatoes, cucumber, corn and iceberg lettuce, remaining vinegar and marinade, let stand. Fry meatballs in hot lard while turning for about 5 minutes.
- 3
Drain the corn on a sieve. Wash and quarter tomatoes, remove seeds. Cut the flesh in half again. Clean, wash and finely chop iceberg lettuce. Mix onion, tomatoes, cucumber, corn and iceberg lettuce, remaining vinegar and marinade, let stand. Fry meatballs in hot lard while turning for about 5 minutes. Serve with the salad and retained herbs. Marinade extra rich
Nutrition Facts
540 kcal
26 g
33 g
33 g
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