Thyme potato salad with meatballs

Name: Thyme potato salad with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g waxy potatoes; 7-10 Tbsp Salt; 2 discs Toast (from the previous day); 1 Onion; 2 Garlic cloves; 8 Stem(s) Thyme; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Pepper; 1 pickled cucumber; 2 small red onions; 5 TABLESPOONS Oil; 2 TABLESPOONS medium hot mustard; 1/4 l Vegetable broth (instant); 4 TABLESPOONS Red wine vinegar; 7-10 Tbsp Sugar; 1 TABLESPOON Pesto; 7-10 Tbsp Thyme; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g waxy potatoes
7-10 Tbsp Salt
2 discs Toast (from the previous day)
1 Onion
2 Garlic cloves
8 Stem(s) Thyme
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Pepper
1 pickled cucumber
2 small red onions
5 TABLESPOONS Oil
2 TABLESPOONS medium hot mustard
1/4 l Vegetable broth (instant)
4 TABLESPOONS Red wine vinegar
7-10 Tbsp Sugar
1 TABLESPOON Pesto
7-10 Tbsp Thyme
baking paper

Directions

1
Boil the potatoes in salted water and cook for about 20 minutes at medium heat. In the meantime soak bread in lukewarm water. Peel and finely dice onion and garlic. Pluck the thyme leaves from the stems. Put half of the leaves aside and chop the other half finely. Squeeze the bread well.
2
Knead minced meat with onion, garlic, egg, chopped thyme and bread. Season with salt and pepper. Form 16 flat meatballs from the minced meat mixture. Place the meatballs on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Drain the potatoes, quench, peel and slice. Wash and clean the cucumber and peel into strips with a peeler. Peel red onions, cut into strips and fry in 1 tablespoon of oil. Stir in mustard and deglaze with vegetable stock. Bring to the boil. Stir in vinegar, season with salt, pepper and sugar.
3
Wash and clean the cucumber and peel into strips with a peeler. Peel red onions, cut into strips and fry in 1 tablespoon of oil. Stir in mustard and deglaze with vegetable stock. Bring to the boil. Stir in vinegar, season with salt, pepper and sugar. Add 4 tablespoons of oil. Pour warm marinade over the prepared potatoes. Add cucumber and thyme leaves and mix carefully. Remove the meatballs from the oven. Arrange the meatballs and potato salad on plates. Garnish with thyme
4
Add 4 tablespoons of oil. Pour warm marinade over the prepared potatoes. Add cucumber and thyme leaves and mix carefully. Remove the meatballs from the oven. Arrange the meatballs and potato salad on plates. Garnish with thyme