Meatballs with sour cream dip

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime peel and finely dice the onions. Clean, wash and finely dice the peppers. Mix sour cream and mineral water.

2. 2

   Season to taste with salt, pepper and paprika. Stir half of the onions and paprika into the sour cream, except for 1 tsp for garnishing. Wash the sage, shake dry, put some leaves aside for garnishing, chop the remaining sage finely.

3. 3

   Drain the potatoes, rinse and peel. Put minced meat, remaining onions, egg, chopped sage, salt and pepper in a bowl. Press the hot potatoes directly through a potato ricer into the bowl.

4. 4

   Knead everything into a dough with the dough hooks of the hand mixer. Season again with salt and pepper. Form 8 meatballs from the minced meat mixture with wet hands. Heat the oil in a large pan and fry the meatballs for about 4 minutes on each side.

5. 5

   Arrange the meatballs garnished with sage on a board. Add dip with paprika cubes and powder sprinkled in a small bowl.

Nutrition Facts

KCAL
550 kcal

CARBS
13 g

FATS
40 g

PROTEINS
34 g