Mozzarella meatballs on potato salad

Name: Mozzarella meatballs on potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 4 Eggs; 2 Onions; 2 TABLESPOONS Oil; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Vegetable broth; 1 package (125 g; approx. 15 pcs.) Mini-Mozzarella balls; 1 washer Toast; 400 g mixed mince; 1-2 TEASPOONS dried. Italian herbs; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Spring onions; 250 g cherry tomatoes; 1/2 potty Basil; 1 collar Chives; 250 g Whole milk yoghurt; 150 g light salad cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
4 Eggs
2 Onions
2 TABLESPOONS Oil
2 TABLESPOONS White wine vinegar
1 TEASPOON Vegetable broth
1 package (125 g; approx. 15 pcs.) Mini-Mozzarella balls
1 washer Toast
400 g mixed mince
1-2 TEASPOONS dried. Italian herbs
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Spring onions
250 g cherry tomatoes
1/2 potty Basil
1 collar Chives
250 g Whole milk yoghurt
150 g light salad cream

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Boil 3 eggs hard. Both quench, peel and let them cool down
2
Cut the potatoes into slices. Peel and chop the onions. Sauté half in 1 tbsp. hot oil. Deglaze with 1/8 l water and vinegar, stir in broth and bring to the boil. Pour hot over the potatoes. Leave to stand for about 20 minutes.
3
Drain the mozzarella. Soak the toast. Knead minced meat, rest onions, 1 egg, dried herbs, tomato paste, squeezed toast, salt and pepper. Form approx. 15 balls, put 1 mozzarella ball in the middle of each and close well. Fry the balls in 1 tablespoon of hot oil for 8-10 minutes
4
Cleaning and washing vegetables. Cut spring onions finely. Cut tomatoes in half. Wash and finely chop the herbs, mix with yoghurt and salad cream. Season to taste. Dice eggs. Mix yoghurt sauce and prepared salad ingredients, season to taste. Dress everything
5
Drink: cold beer