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
- 75 g + 2 teaspoons Aiwar (spicy-hot spice paste)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 60 g clarified butter
- 2 Branches of rosemary
- 7-10 Tbsp coarse sea salt
- 1 Bread roll (from the previous day)
- 650 g mixed minced meat
- 1 TEASPOON medium hot mustard
- 1 egg (size M)
- 2 TABLESPOONS Oil
- 4 Stem(s) Parsley
- 60 g grated parmesan cheese
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 and mix it with the onion, garlic and 75 g aiwar. Season with salt, pepper and sugar
- 2
Drain the potatoes, rinse with cold water, peel off the skin and leave to cool. Melt the clarified butter in a small pot. Wash rosemary, dab dry, remove needles and chop finely. Cut potatoes into thick slices, mix with rosemary, sea salt and clarified butter in a bowl. 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. Approx. 10 minutes before the end of the cooking time, when the potatoes have a nice crust at the bottom, turn once
- 3
Soak the rolls in cold water. Peel and finely dice 1 onion, mince with pressed out roll, onion, mustard, 2 teaspoons aiwar and egg well knead. Form approx. 8 meatballs. Heat the oil in a large pan and fry the meatballs for 4-5 minutes on each side. Wash parsley, shake dry and chop finely. Sprinkle potatoes with parmesan and bake in a hot oven for another 2-3 minutes. Remove and sprinkle with parsley. Serve the meatballs with salsa and potatoes
- 4
Waiting time approx. 30 minutes
Nutrition Facts
880 kcal
49 g
54 g
47 g
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