Meatballs on summer salad

Name: Meatballs on summer salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Bread rolls from the previous day; 100 g frozen peas; 100 g Mushrooms; 2 Onion; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 red pepper; 1/2 Head iceberg lettuce; 300 g Whole milk yoghurt; 2 TABLESPOONS Mayonnaise; 1/2 bunch Parsley; 1/2 bunch Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
1 Bread rolls from the previous day
100 g frozen peas
100 g Mushrooms
2 Onion
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 red pepper
1/2 Head iceberg lettuce
300 g Whole milk yoghurt
2 TABLESPOONS Mayonnaise
1/2 bunch Parsley
1/2 bunch Chives

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. Pour off, rinse with cold water and let it cool down a bit. Then peel them and let them cool down completely. Soak rolls in cold water. Defrost the peas. Clean, wash and roughly chop the mushrooms.
2
Peel onions. Cut one into thin rings, the other finely diced. Knead the minced, squeezed bread roll, egg, mushrooms and diced onion well. Season with salt and pepper. Form 6-8 meatballs from the minced mass and fry in hot oil for about 15 minutes. Turn several times in between. Clean, wash and chop the bell peppers and salad. Cut potatoes into slices. Stir yoghurt and mayonnaise until smooth. Wash herbs, dab dry and chop. Add to the sauce. Season with salt and pepper.
3
Clean, wash and chop the bell peppers and salad. Cut potatoes into slices. Stir yoghurt and mayonnaise until smooth. Wash herbs, dab dry and chop. Add to the sauce. Season with salt and pepper. Mix potato slices, iceberg lettuce, peppers, peas and onion rings with the yoghurt sauce. Arrange the salad with the meatballs on a plate