Meatballs with potato salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Peel and finely dice the onion. Wash and clean the radishes and slice or slice them thinly

2. 2

   Drain the potatoes, rinse under cold water, peel and slice. Heat 1 tablespoon of oil in a saucepan. Fry half of the onion cubes and the diced ham for about 2 minutes. Add 1 tsp. mustard, broth and vinegar and simmer for about 3 minutes. Season with salt and pepper. Mix the radishes and potato slices in a bowl and pour the hot vinaigrette over them. Let the salad stand for at least 1 hour, stirring occasionally

3. 3

   Wash the chives and parsley and shake dry. Put 1-2 stalks of parsley aside for garnishing. Finely chop the remaining parsley leaves. Cut chives into small rolls

4. 4

   Knead minced meat, curd, breadcrumbs, 1 tablespoon mustard, remaining diced onion, parsley and half of the chives, season to taste with salt and pepper. Form 12 meatballs from the mixture

5. 5

   Heat 2 tablespoons of oil in 2 pans. Fry the meatballs for 12-14 minutes while turning. Remove the meatballs from the pan and let them drain on kitchen paper. Add chives to the potato salad and season with salt and pepper. Arrange potato salad and meatballs and garnish with parsley

6. 6

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
470 kcal

CARBS
43 g

FATS
16 g

PROTEINS
36 g