John Myers
Contents
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Ingredients
Meatballs:
- 600 g Ground beef
- 1 Egg
- 2 tbsp Mustard
- 2 tsp Seasoned salt
- 1 tsp Garlic pepper
- 1 tsp Paprika powder
- 4 tbsp Breadcrumbs
- 1 Onion
- 1 Clove of garlic
- 1 Freshly grated nutmeg
- 1 Telly cherry pepper
Roasted onions:
- 1 size Onion
Creamy kohlrabi:
- 2 Kohlrabi fresh
- Salt
- 2 tbsp Butter
- 2 tbsp Flour
- 200 ml Kohlrabi brew
- 2 tbsp Sour cream
- 2 tbsp Seasoned salt
- 2 tbsp Freshly grated nutmeg
- 2 tbsp Telly cherry pepper
Salt potatoes:
- 1 kg Potatoes
- 1 tsp Caraway seed
- 2 Bay leaves
- 1 tsp Salt
- 1 tsp Telly cherry pepper
- 3 tbsp Butter
- Chives fresh
Instructions
Meatballs: Preheat the oven to 80 degrees!
- I let the minced meat through myself, because we'd rather have it coarser than you can get it from the butcher! Peel and finely chop the onion and garlic. So season the minced meat with egg, spices, mustard, garlic, onion and breadcrumbs and knead well. Shape 10 meatballs.
- Heat the butter lard and slowly bake the meatballs in portions. Then keep it warm in the oven! Peel the onion, cut into wedges and fry in meatball fat until crispy. Pour fried onions over the meatballs!
Cream potatoes & boiled potatoes:
- In the meantime, peel the potatoes and kohlrabi. Dice the potatoes and cut the kohlrabi into sticks. Cook the kohlrabi in salted water for about 8 minutes and keep the stock. Cook the potatoes with caraway seeds, salt and bay leaves for about 5-8 minutes
- Heat the butter in a saucepan and stir in the flour. Deglaze with the stock and stir well. Season with salt, pepper and nutmeg. Stir in the sour cream and add the kohlrabi. Strain the potatoes and refine with butter, salt and chives.
- Serve! 🙂
Nutrition
Serving: 100gCalories: 184kcalCarbohydrates: 13.9gProtein: 8.3gFat: 10.5g
