Spicy trucker meatballs with bacon and crispy parmesan potato chips

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the potato chips, wash the potatoes (do not peel them!) and cook in boiling water for about 20 minutes. Grate the Parmesan finely. Wash rosemary, shake dry, pluck needles and chop finely.

2. 2

   Mix olive oil, rosemary and approx. 1 teaspoon sea salt in a large bowl. Preheat the oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Drain potatoes, rinse with cold water, peel and let cool down briefly.

3. 3

   Then cut the potatoes crosswise into 2-3 mm thin slices and mix with the rosemary oil. Spread on the baking tray and bake in a hot oven for 25-30 minutes until crispy.

4. 4

   For the dips, drain roasted peppers in a sieve. Peel onion and garlic and dice them finely. Finely dice the bell peppers. Mix with onion, garlic and ajvar. Season with salt, pepper and sugar.

5. 5

   Finely puree the feta, sour cream and 1-2 tbsp. water in a mixing bowl with a hand blender.

6. 6

   Turn the potatoes once 10-15 minutes before the end of the baking time, when they have a nice crust on the underside. Sprinkle with parmesan.

7. 7

   For the meatballs, soak rolls in a bowl of cold water for about 10 minutes (it should be completely covered with water!). Peel and finely dice the onion. Put minced meat, onion, ajvar and egg in a bowl.

8. 8

   Squeeze the rolls well, pluck them into small pieces and add them to the mince. Knead everything well. Season well with salt and pepper. Form approx. 8 equally sized meatballs with moistened hands.

9. 9

   Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs on each side over medium heat for 6-8 minutes until crispy. Cut bacon crosswise into approx. 3 mm thin strips, add to the pan about 2 minutes before the end of the cooking time and fry until crispy.

10. 10

    Feed the meatballs with bacon, dips and Parmesan Potato Chips. Great cinema!.