Minced Obazda meatballs with mashed potatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

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.