Potato meatballs with chard and tomatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel the potatoes, wash them thoroughly and cook in boiling salted water for about 25 minutes. In the meantime, clean and wash the chard and let it drain well. Dice 4 leaves very finely. Cut the remaining chard roughly. Peel onion and dice very finely. Peel garlic and chop finely

2. 2

   Wash the rosemary, shake dry, pluck the needles from the twig and chop very finely. Clean and wash the tomatoes

3. 3

   Drain the potatoes, mash them finely with a potato masher and place them in a bowl. Add potato flour and egg and knead immediately. Season well with salt, pepper and nutmeg. Knead in diced chard

4. 4

   Form 8 meatballs from the potato mixture. Heat the oil in a saucepan, add the tomatoes and fry them for about 3 minutes, turning them until they burst open, remove them. Add onion and garlic to the frying fat and fry. Add chard, deglaze with broth and let it fall together briefly. Season with salt and pepper. Add tomatoes and heat up again briefly

5. 5

   In the meantime heat clarified butter in a very large pan and fry the meatballs in it, turning them on both sides until golden brown. Wash parsley, shake dry and chop finely. Arrange the vegetables and 2 meatballs each with rosemary and sprinkle parsley on plates. Add a dash of crème fraîche to each

Nutrition Facts

KCAL
410 kcal

CARBS
39 g

FATS
24 g

PROTEINS
9 g