Meatballs with potato salad

Name: Meatballs with potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 2 medium-sized onions; 100 g streaky smoked bacon; 3 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 60-80 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g mixed minced meat; 3 TABLESPOONS Breadcrumbs; 2 TEASPOONS Mustard; 1 egg (size M)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
2 medium-sized onions
100 g streaky smoked bacon
3 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
60-80 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g mixed minced meat
3 TABLESPOONS Breadcrumbs
2 TEASPOONS Mustard
1 egg (size M)

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. In the meantime peel and finely dice the onions. Cut the bacon into fine cubes as well. Drain the potatoes, rinse them under cold water and let them drain. Peel off the skin.
2
Cut potatoes into slices. Heat 1 tablespoon of oil in a pan. Leave the bacon in it until crisp. Add half onions. Add stock and vinegar, season to taste with salt and pepper, heat up briefly. Pour hot marinade over the potatoes and mix everything well. Let the potato salad cool down for at least 1 hour and let it soak through. For the meatballs, knead minced meat, remaining onions, breadcrumbs, mustard and egg. Season with salt and pepper. Shape into 12 small meatballs.
3
Pour hot marinade over the potatoes and mix everything well. Let the potato salad cool down for at least 1 hour and let it soak through. For the meatballs, knead minced meat, remaining onions, breadcrumbs, mustard and egg. Season with salt and pepper. Shape into 12 small meatballs. Heat 2 tablespoons of oil and fry the meatballs in portions on each side for about 4 minutes. Arrange meatballs and salad on plates
4
30 minutes waiting time