Party salad with meatballs

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes and boil in water for about 20 minutes. Defrost the peas. Soak rolls in cold water. Boil 3 eggs hard in 10 minutes. Quench eggs cold, peel and let them cool down. Peel onions and chop finely. Cut bacon into fine cubes as well. Drain potatoes, rinse with cold water, peel and let cool off. Heat 2 tablespoons of oil in a pan. Leave the bacon in it until crispy. Add 2/3 of the onions. Pour in broth and vinegar, add some salt and pepper and heat up briefly. Pour marinade into a bowl. Slice the potatoes directly into the marinade. Leave to marinate for approx. 10 minutes. Stir the sour cream until creamy. Season with salt and pepper and mix into the potato salad. Let the salad stand for at least 1 hour. Squeeze the bread roll well. Knead well with ground pork, 1 egg, remaining onions, thyme, some pepper and paprika powder. Form approx. 24 small meatballs with moistened hands. Heat 3 tablespoons of oil in a large pan. Fry the meatballs for 8 minutes until golden brown, turning them over. Let them cool down. Use small wooden skewers to stick olives, Gouda or sheep's cheese cubes onto the meatballs as desired. Garnish with thyme and rosemary. Cut the eggs into six using an egg slicer. Wash and halve the tomatoes. Wash the chives, dab dry and cut into small rolls. First mix tomatoes and peas into the salad. Then fold in eggs and chives, except for something to sprinkle and garnish. Season salad again with salt and pepper. Put the lettuce in a large bowl. Sprinkle with remaining chives and garnish with ice crevices. Arrange mini meatballs on the salad or add them to the salad

2. 2

   With 8 people:

3. 3

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
730 kcal

CARBS
39 g

FATS
49 g

PROTEINS
33 g