Potato salad and meatballs
very easy
75 mins
75 mins
Ingredients
- 750 g waxy potatoes
- 1 Garlic clove
- 200 g creamy sheep's cheese
- 200 ml Milk
- 200 g Schmand
- 7-10 Tbsp salt and pepper
- 250 g cherry tomatoes
- 1 Cucumber
- 100 g Lamb's lettuce
- 2 Onions
- 3 TABLESPOONS Oil
- 2 TABLESPOONS White wine vinegar
- 1/2 TEASPOON Vegetable broth (instant)
- 1 Bread roll (from the previous day)
- 500 g mixed mince
- 1 Egg
- 2 TEASPOONS Mustard
Directions
- 1
Cover the potatoes and cook them in boiling water for about 20 minutes. Drain, quench, peel and let cool.
- 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
Wash and halve the tomatoes. Peel the cucumber, halve it lengthwise and cut into slices. Clean, wash and drain lamb's lettuce.
- 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
Fold in sheep's cheese cream. Leave to stand for approx. 30 minutes.
- 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
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.
Nutrition Facts
740 kcal
41 g
46 g
35 g
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