Pretzel meatballs with potato salad
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp 750 g-1 kg small potatoes (e.g. waxy)
- 1-2 (approx. 100 g) Pretzels or rolls
- 200 ml light beer (e.g. Pils)
- 1 TABLESPOON butter, 2 onions
- 1 TEASPOON Broth (instant)
- 4-5 Tbsp White wine vinegar
- 3-4 Tsp Mustard (e.g. sweeter)
- 2 TABLESPOONS Fresh cream
- 7-10 Tbsp salt, black pepper
- 1 collar Radishes
- 1 collar Chives
- 500 g gem. minced meat
- 1 egg, 2-3 tablespoons oil
- 2 (approx. 60 g) Discs
- 7-10 Tbsp Emmental or Gouda cheese
Directions
- 1
Wash the potatoes and boil in water for about 20 minutes. Quench potatoes, peel and let them cool down
- 2
Soak half of the pretzels in beer. Finely dice the remaining pretzels and roast them all around in the hot butter
- 3
Onions peel, finely dice. Cut potatoes into slices. Boil 1/8 l water. Dissolve stock in it. Add vinegar and half onions. Stir in 2-3 tsp. mustard and crème fraîche. Season with salt and pepper. Pour over the potatoes, mix carefully
- 4
Clean, wash and slice the radishes. Wash the chives and cut into small rolls. Fold both into the potatoes. Leave everything to stand for about 30 minutes.
- 5
Knead minced meat, squeezed pretzels, egg, rest of onions and 1 tsp. mustard. Season with salt and pepper. Knead in roasted pretzels. Form approx. 8 meatballs from the mixture
- 6
Fry the meatballs in hot oil for 6-8 minutes on each side. Cut cheese into strips. Cut the meatballs crosswise and press the cheese into the incisions. Cover and fry for another 2 minutes. Season potato salad again and arrange with the meatballs. Sweet mustard goes well with it
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