Poultry meatballs on sweet potato wedges with spring vegetables

Ingredients

Directions

1. 1

   Peel the shallots and cut into fine pieces. Wash the thyme and shake dry. Pluck leaves except for something to garnish. Wash apple, grate dry, quarter, remove core. Grate quarter.

2. 2

   Mix minced poultry, shallots, thyme leaves, apple and breadcrumbs. Season the minced meat mass with salt and pepper. Form approx. 12 small balls out of the minced meat mixture with wet hands, chill for approx. 15 minutes.

3. 3

   Peel the sweet potatoes and cut into slices. Mix sweet potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, paprika and cayenne pepper in a bowl. Spread the sweet potato wedges on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

4. 4

   manufacturer) Bake for 20-25 minutes.

5. 5

   In the meantime clean the beans and cut them into small pieces. Blanch the beans in boiling salted water for about 6 minutes. Take them out and let them drain. Clean, wash and chard and cut into pieces. Wash the spinach and drain well.

6. 6

   Take meatballs out of the fridge. Heat 3 tablespoons of olive oil in a large frying pan. Fry the meatballs for 12-15 minutes at medium heat, turning them over. Remove meatballs from the pan and keep warm.

7. 7

   Clean the pan. Heat 1 tablespoon of olive oil again and sauté the beans, chard and spinach for 2-3 minutes. Season vegetables with salt and pepper. Arrange 3 meatballs, vegetables and sweet potato wedges on plates.