Cretan meatballs and potato balls

Ingredients for 2 servings:

• 200 g minced pork
• 3 tbsp extra virgin olive oil
• 1 small onion(s), brown
• 1 medium-sized garlic clove(s), fresh
• 1 tsp rosemary needles, shredded or frozen
• 3 g salt or vegetable broth, instant
• 1 tsp, levelled black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 egg white
• 5 medium-sized floury potatoes (peeled approx. 400 g)
• 60 g mountain cheese, grated
• n. B. Salt
• n. B. Black pepper, freshly ground
• e.g. breadcrumbs
• n. B. Wheat flour type 405
• Extra virgin olive oil, for frying
• 1 egg yolk
• n. B. flowers and leaves
• n. B. Walnuts, halved

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A delicious side dish that leaves only one wish unfulfilled: Is there more of it?

Boil the potatoes in their skins for 30 minutes. Separate one egg into yolk and egg white. In the meantime, prepare the filling. Chop the onion and garlic clove into small pieces. Sauté in a medium-sized pan with olive oil until translucent, then add the minced meat and fry until crumbly, until all the liquid has evaporated. Transfer the mixture to a bowl and let cool slightly. Add the remaining filling ingredients to the minced meat along with the egg white, mix, and set aside. Peel and mash the potatoes. Add the mountain cheese, some breadcrumbs, the egg yolk, salt, and pepper to the mashed potatoes and mix. Dust your hands with flour and form the potato dough into small balls. Make a small indentation in the balls with your finger, add some of the minced meat, and cover the indentation with a little potato dough. Carefully flatten the balls slightly and coat them in flour. Fry the balls in batches in a pan with plenty of hot olive oil until golden brown on both sides. Drain on kitchen paper. Transfer to a serving plate, garnish, and serve warm as a side dish.