Game meatballs with Swabian potato salad
very easy
60 mins
60 mins
Ingredients
- 1 kg Potatoes
- 4 Onions
- 8-9 Tbsp Oil
- 1 1/2-2 TEASPOONS Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml Vegetable broth
- 100 ml White wine vinegar
- 1 Bread roll (from the previous day)
- 500 g Venison goulash
- 1 egg (size M)
- 1 TEASPOON medium hot mustard
- 1 knife tip ground pimento
- 1 knife tip ground cloves
- 1 collar Chives
Directions
- 1
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. Drain, rinse and peel. Cut potatoes into slices. Peel onions and dice very finely. Heat 5-6 tablespoons of oil in a small pan, add half of the onions and fry over low to medium heat until translucent.
- 2
Sprinkle with sugar, season with salt and pepper. Deglaze with stock and vinegar, bring to the boil and simmer for 2-3 minutes. Pour over the still warm potatoes, mix and leave to stand for about 1 1/2 hours.
- 3
Soak rolls in cold water. Drain meat on kitchen paper, cut very finely and then chop very finely with 2 large, heavy knives (minced meat type). Squeeze the bread roll well.
- 4
Place the meat, remaining onions, bread roll, egg, mustard, 1 teaspoon salt, 1 teaspoon pepper, pimento and cloves in a bowl and knead well.
- 5
Form 8 flat meatballs from the mixture. Heat 3 tablespoons of oil in a large frying pan and fry the meatballs on each side for 6-8 minutes at medium heat. Wash the chives, shake dry and cut into fine rolls.
- 6
Mix the chives into the potato salad.
- 7
Season potato salad again with salt, pepper and sugar. Arrange potato salad and 2 meatballs on plates. Garnish with chives as desired.
Nutrition Facts
550 kcal
43 g
27 g
34 g
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