Meatballs filled with egg and chives with potato and radish salad

Ingredients for 4 servings:

• 1 roll, stale or from the day before
• 3 eggs
• 1 large onion(s)
• 2 cloves garlic
• 6 tbsp olive oil
• 2 bunches of chives
• 500 g minced meat, mixed
• 2 tbsp mustard, medium hot
• 1 tsp lemon zest
• some salt
• some pepper, mixed, from the mill
• 750 g jacket potatoes
• 75 ml vinegar (herb or white wine vinegar)
• 250 ml vegetable stock
• 2 bunch radishes

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Soak the bread roll in a little water. Boil 2 hard-boiled eggs, then drain, rinse, peel, and finely dice. Peel and finely dice the onion and garlic cloves. Heat 1 tablespoon of olive oil in a pan and sauté the garlic cubes along with half of the onion cubes until translucent. Rinse the chives, shake dry, cut into small rolls, and mix with the sautéed onion and garlic mixture, reserving a few for garnishing. Squeeze the water out of the bread roll and mix well with the minced meat, remaining egg, mustard, the chive, onion, and garlic mixture, and the lemon zest. Season with a little salt and a few turns of freshly ground pepper. With moistened hands, form the minced meat into 8 patties, filling each one with a few egg cubes. Heat 3 tablespoons of olive oil in a pan and fry the meatballs for about 6 minutes on each side. Peel the potatoes, slice them, and add them to a large bowl along with the remaining diced onions. Heat the vegetable stock in a saucepan with the vinegar and 2 tablespoons of olive oil, then pour over the potatoes. Trim and wash the radishes, thinly slice them, toss them with the potatoes, and season everything with a little salt and a few grinds of freshly ground pepper. Sprinkle with the remaining chives. Serve the meatballs on plates with the potato and radish salad.