Minced Obazda meatballs with mashed potatoes

Shirley Vincent
5 1
75 mins
75 mins


Servings: 4
  • 1 Radish (about 600 g)
  • 1 collar Chives
  • 3 TABLESPOONS Cider vinegar
  • 7-10 Tbsp salt, pepper, sweet paprika
  • 7-10 Tbsp ground caraway, nutmeg
  • 8-10 Tbsp Oil
  • 80 g soft camembert
  • 3 TABLESPOONS soft butter
  • 50 g Double cream cheese
  • 2 TEASPOONS medium hot mustard
  • 4 Onions
  • 600 g mixed mince
  • 4 TABLESPOONS Breadcrumbs
  • 1 kg Potatoes
  • 200 ml Milk


  1. 1

    For the salad, peel the radish and slice or slice it thinly. Wash the chives, shake dry and cut into fine rolls. Mix vinegar with salt and pepper, fold in 2 tablespoons of oil.

  2. 2

    Stir in the chives. Mix radish and vinaigrette.

  3. 3

    For the obazda filling, dice the camembert. Mix with 1 tbsp. butter, cream cheese and 1 tsp. mustard and crush with a fork. Peel onions and dice 2 very finely. Stir half of the onion cubes into the camembert mixture.

  4. 4

    Season to taste with salt, pepper, paprika and 1⁄4 TL caraway.

  5. 5

    Knead minced meat, rest of onion cubes, breadcrumbs and 1 teaspoon of mustard. Season with about 1 teaspoon salt and about 1⁄2 teaspoon pepper. Divide the minced meat into about 8 portions. Shape each portion into a meatball, filling each with 1 tablespoon of Obazda.

  6. 6

    Peel and wash the potatoes, cover and cook in boiling salted water for about 20 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat 6-8 tablespoons of oil in a large pan.

  7. 7

    Fry the meatballs for about 6 minutes. Take them out and cook in the hot oven for about 12-15 minutes.

  8. 8

    In the meantime cut the remaining onions into rings. Season onion rings with salt and fry them in the hot frying fat of the meatballs at medium heat for about 5 minutes.

  9. 9

    Drain the potatoes. Add milk and 2 tablespoons of butter and mash to a puree. Season to taste with salt and nutmeg. Arrange meatballs with onion rings, puree and salad.