Potato salad and meatballs

Ingredients

Directions

1. 1

   Cover the potatoes and cook them in boiling water for about 20 minutes. Drain, quench, peel and let cool.

2. 2

   Peel garlic and chop very finely. Mash sheep's cheese finely with a fork. Stir in milk, sour cream and garlic. Season to taste with salt and pepper.

3. 3

   Wash and halve the tomatoes. Peel the cucumber, halve it lengthwise and cut into slices. Clean, wash and drain lamb's lettuce.

4. 4

   Cut the potatoes into slices. Peel and chop the onions and fry half of them in 1 tbsp. hot oil. Add vinegar and 100 ml water, stir in broth and simmer for 2 minutes. Pour hot over the potatoes, mix carefully.

5. 5

   Fold in sheep's cheese cream. Leave to stand for approx. 30 minutes.

6. 6

   For the meatballs, soak rolls in cold water. Knead minced meat, rest of onions, egg, mustard, squeezed out roll and 1 tsp. salt and pepper each. Form approx. 8 meatballs from the minced meat mixture.

7. 7

   Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs on each side over medium heat for about 5 minutes. Fold the tomatoes, cucumber and lamb's lettuce into the potato salad. Season to taste with salt and pepper.