Herb meatballs with potato salad

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 800 g waxy potatoes
  • 250 g Tomatoes
  • 100 g Shallots
  • 4 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 3 Stem(s) Parsley
  • 200 g Whole milk yoghurt
  • 2-3 TABLESPOONS Lemon juice
  • 1 Pot of basil
  • 1 Pot of chervil
  • 1 collar Chives
  • 500 g Minced beef
  • 1 Egg
  • 1 TABLESPOON Edible curd
  • 1 TABLESPOON medium hot mustard
  • 3-4 Tbsp Oil
  • 7-10 Tbsp some lettuce leaves
  • 7-10 Tbsp Lemon slices and fresh herbs

Directions

  1. 1

    Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water, peel and let cool down a little. Meanwhile clean, wash and cut the tomatoes into eighths. Peel shallots and cut them into rings.

  2. 2

    Cut the potatoes into slices. Bring vinegar, shallots, some salt, pepper and sugar to the boil. Pour hot over the potatoes. Carefully fold in the tomatoes and leave to stand. For the sauce, wash and chop the parsley.

  3. 3

    Mix with yoghurt and lemon juice. Season with salt and pepper. For the meatballs, wash and chop the remaining herbs. Knead minced meat, egg, curd, mustard and herbs. Season with salt and pepper.

  4. 4

    Form small meatballs from it. Fry in hot oil over medium heat for 6-8 minutes, turning. Arrange potato salad, yoghurt sauce and meatballs on fresh salad leaves as desired. Serve sprinkled with lemon slices and fresh herbs.

Nutrition Facts

KCAL
400 kcal
CARBS
29 g
FATS
16 g
PROTEINS
35 g

Categories & Tags

Main DishesMeatBeefinexpensive