Meatball with paprika-iwar-salsa
very easy
75 mins
75 mins
Ingredients
- 1 kg Potatoes
- 1 glass (370 ml) roasted red pepper
- 2 Onions
- 2 Garlic cloves
- 4 TABLESPOONS Aiwar (spicy-hot spice paste)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 60 g Parmesan cheese
- 3 TABLESPOONS Olive oil
- 1 Bread roll (from the previous day)
- 600 g mixed minced meat
- 1 TEASPOON Mustard
- 1 egg (size M)
- 100 g streaky smoked bacon
- 75 g Feta cheese
- 2 TABLESPOONS Schmand
- 1/2 bunch Parsley
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. For the salsa, drain the paprika. Peel 1 onion and garlic, dice finely. Dice the paprika finely, mix with onion, garlic and aiwar. Season to taste with salt and pepper
- 2
Drain the potatoes, rinse with cold water and peel, let cool. Coarsely grate the parmesan. Cut potatoes into slices, mix with parmesan, salt and 2 tablespoons of oil. Distribute on a baking tray. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 30-35 minutes. In the last 10 minutes, when the potatoes have a nice crust on the underside, turn once
- 3
Soak rolls in cold water. Wash parsley, shake dry and chop finely. Peel 1 onion and chop finely. Knead the minced meat with the bread roll, onion, parsley, except for a little bit for sprinkling, mustard and egg. Form approx. 8 meatballs. Heat 1 tablespoon of oil in a large pan and fry the meatballs on each side for about 5 minutes. Cut the bacon into strips and add to the meatballs about 2 minutes before the end of the cooking time. Finely puree the feta, sour cream and 2 tbsp. water with a hand blender. Season to taste with pepper. Arrange the meatballs with cheese cream, salsa, bacon and potatoes. Sprinkle with parsley
- 4
Waiting time approx. 30 minutes
Nutrition Facts
950 kcal
42 g
65 g
49 g
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