Herb and mushroom meatballs with potato salad

Name: Herb and mushroom meatballs with potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g waxy, medium potatoes; 2 Onions; 1 TEASPOON + 6 tablespoons oil; 100 ml vegetable broth or clear broth; 4-5 Tbsp White wine vinegar; 2 TEASPOONS grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 200 g cherry tomatoes; 1/2 bunch Spring onions; 600 g Chanterelles; 6 Stem(s) Parsley; 750 g Poultry minced meat; 3 TABLESPOONS Breadcrumbs; 1 egg (size M); 4 TABLESPOONS Milk; 3-4 Tbsp dark balsamic vinegar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g waxy, medium potatoes
2 Onions
1 TEASPOON + 6 tablespoons oil
100 ml vegetable broth or clear broth
4-5 Tbsp White wine vinegar
2 TEASPOONS grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
200 g cherry tomatoes
1/2 bunch Spring onions
600 g Chanterelles
6 Stem(s) Parsley
750 g Poultry minced meat
3 TABLESPOONS Breadcrumbs
1 egg (size M)
4 TABLESPOONS Milk
3-4 Tbsp dark balsamic vinegar

Directions

1
Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Peel and chop 1 onion. Drain the potatoes, rinse with cold water and peel the skin. Cut the potatoes into slices
2
Heat 1 teaspoon of oil in a frying pan, sauté the onion briefly, deglaze with stock and vinegar. Add mustard, 1/2 tsp salt, some pepper, sugar and 3 tbsp oil and heat up. Mix hot marinade and potatoes in a large bowl. Pull for approx. 2 hours and let it cool down
3
Wash and halve the tomatoes. Clean and wash spring onions and cut into fine rings. Add the tomatoes and spring onion to the potato salad and leave to stand for another 20-30 minutes
4
Clean the chanterelles, wash them thoroughly several times and let them drain well on kitchen paper. Depending on the size, chanterelles may be halved. Peel 1 onion and cut into fine cubes. Wash parsley, shake dry and chop coarsely. Knead minced meat, onion, parsley, breadcrumbs, egg and milk. Season with approx. 1 tsp salt and approx. 1/2 tsp pepper. Form approx. 8 meatballs out of the minced meat mixture and put a small chanterelle in the middle of each.
5
Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs for 10-12 minutes while turning. Remove from the pan and keep warm. Heat 1 tablespoon of oil in a large pan and fry the mushrooms for about 3 minutes, turning them over in one or 2 portions. Deglaze with balsamic vinegar, season with salt and pepper
6
Season potato salad with salt, pepper and possibly a little vinegar. Arrange 2 meatballs, chanterelles and potato salad on plates
7
waiting time approx. 2 hours