Meatball "Hawaii\" with pineapple and cheddar cheese, served with potato salad with paprika, spring onion

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 700 g mixed minced meat
  • 1 egg (size M)
  • 2-3 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4-6 Tbsp Oil
  • 4 discs fresh pineapple (alternatively from the can)
  • 4 discs Cheddar cheese
  • 2 red peppers
  • 3 Spring onions
  • 1/2 bunch Chives
  • 75 g Buttermilk
  • 3 TABLESPOONS White wine vinegar
  • 3-4 Tbsp green pesto
  • 3 TABLESPOONS Olive oil
  • baking paper

Directions

  1. 1

    Wash the potatoes and cook in boiling water for 20-25 minutes

  2. 2

    Meanwhile knead the minced meat, egg and breadcrumbs together. Season with salt and pepper. Form 4 flat thalers (each approx. 12 cm Ø) from the mincing mixture. Heat oil in a pan. Fry the meatballs in it in portions on both sides for 2-3 minutes. Take them out and put them next to each other on a baking tray lined with baking paper. Drain the potatoes, let them evaporate a little

  3. 3

    Place 1 slice of pineapple and 1 slice of cheese on each meatball. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes

  4. 4

    Peel potatoes. Clean, wash and dice the peppers. Clean, wash and cut spring onions into rings. Wash chives, shake dry and cut into rings. For the dressing mix buttermilk, vinegar and pesto. Season to taste with salt and pepper. Fold in olive oil little by little. Mix the potatoes, peppers, spring onions, chives and dressing. Season to taste again with salt and pepper if necessary. Arrange 1 meatball and 1 salad each on plates

Nutrition Facts

KCAL
840 kcal
CARBS
34 g
FATS
56 g
PROTEINS
48 g