Potato and egg salad with meatballs

Name: Potato and egg salad with meatballs
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1 pack of (300 g) frozen young peas; 1.5 kg waxy potatoes; 9 Eggs (size M); 2 Bread rolls from the previous day (approx. 50 g each); 3 Onions; 3 TABLESPOONS Oil; 2 can(s) (425 ml each) Mushrooms (small whole heads); 200 ml Vegetable broth; 750 g mixed minced meat; 750 g Pork sausage; 3 TSP medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Whole milk yoghurt; 150 g Salad Mayonnaise; 3-4 Tbsp white balsamic vinegar; 5 TABLESPOONS Mineral water; 1 pinch Sugar; 1 collar Chives; 7-10 Tbsp Radishes; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1 pack of (300 g) frozen young peas
1.5 kg waxy potatoes
9 Eggs (size M)
2 Bread rolls from the previous day (approx. 50 g each)
3 Onions
3 TABLESPOONS Oil
2 can(s) (425 ml each) Mushrooms (small whole heads)
200 ml Vegetable broth
750 g mixed minced meat
750 g Pork sausage
3 TSP medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Whole milk yoghurt
150 g Salad Mayonnaise
3-4 Tbsp white balsamic vinegar
5 TABLESPOONS Mineral water
1 pinch Sugar
1 collar Chives
7-10 Tbsp Radishes
baking paper

Directions

1
Defrost peas at room temperature. Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench and peel. Leave to cool a little. Meanwhile cook 6 eggs in boiling water for about 9 minutes. Drain, quench and remove the shell. Soak the rolls in cold water.
2
Peel and finely dice onions. Pour mushrooms into a sieve and drain well. Heat the oil in a pan and fry the mushrooms while turning them. Add half of the onions and fry. Heat up the stock. Dice the potatoes and pour the stock over them, let it simmer for about 40 minutes. Knead minced meat, ground pork, squeezed rolls, 3 eggs and mustard. Season to taste with salt and pepper. Form approx. 60 small meatballs from the mixture with wet hands. Put them on 2 baking trays lined with baking paper. Roast one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. For the salad, mix yoghurt, mayonnaise, vinegar and mineral water. Season to taste with salt, pepper and sugar.
3
Knead minced meat, ground pork, squeezed rolls, 3 eggs and mustard. Season to taste with salt and pepper. Form approx. 60 small meatballs from the mixture with wet hands. Put them on 2 baking trays lined with baking paper. Roast one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. For the salad, mix yoghurt, mayonnaise, vinegar and mineral water. Season to taste with salt, pepper and sugar. Wash chives, shake dry, put some stalks aside for garnishing. Cut the rest of the chives into fine rolls. Dice eggs, except for 2 slices for garnishing. Mix potatoes, mushrooms, eggs, chives and peas, fold in sauce. Leave the salad to soak well. Garnish meatballs and salad with egg wedges, chives and radishes
4
Wash chives, shake dry, put some stalks aside for garnishing. Cut the rest of the chives into fine rolls. Dice eggs, except for 2 slices for garnishing. Mix potatoes, mushrooms, eggs, chives and peas, fold in sauce. Leave the salad to soak well. Garnish meatballs and salad with egg wedges, chives and radishes
5
With 10 people: