Herb meatballs with potato wedges and mustard dip

Name: Herb meatballs with potato wedges and mustard dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 1 Onion; 600 g mixed minced meat; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 600 g Potatoes; 7-10 Tbsp Sea salt; 7-10 Tbsp Sweet peppers; 2 Branches of rosemary; 100 g Double cream cream cheese; 150 g Whole milk yoghurt; 1 TABLESPOON Honey; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch Parsley
1 Onion
600 g mixed minced meat
1 egg (size M)
4 TABLESPOONS Breadcrumbs
3 TABLESPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
600 g Potatoes
7-10 Tbsp Sea salt
7-10 Tbsp Sweet peppers
2 Branches of rosemary
100 g Double cream cream cheese
150 g Whole milk yoghurt
1 TABLESPOON Honey
7-10 Tbsp Parsley

Directions

1
For the meatballs, wash parsley, shake dry, pluck leaves from the stalks and chop. Peel onion and cut into fine cubes. Knead minced meat, onion, parsley, egg, breadcrumbs and 1 tablespoon of mustard.
2
Season with salt and pepper. Shape the mince into 8 meatballs. Heat 1 tablespoon of oil in a pan. Fry the meatballs in portions for about 12 minutes while turning. In the meantime, wash the potatoes thoroughly and cut into slices.
3
Heat 3 tablespoons of oil in a second pan and fry the potato wedges for 15-25 minutes, turning them over. Season with sea salt, pepper and paprika. Wash the rosemary, shake dry and pluck the needles from the twigs.
4
Add shortly before the end of the frying time. For the dip, mix cheese, yoghurt, honey and 2 tablespoons of mustard. Season to taste with salt and pepper. Arrange meatballs and potatoes on a plate and garnish with parsley.
5
Add dip.