Meatballs with Mediterranean potato salad

Ingredients for 2 servings:

• 500 g minced meat
• n. B. Mini mozzarella balls
• 250 g potatoes
• 2 slices of toast
• 1 spring onion(s)
• 2 eggs
• 1 tomato(s)
• 1 point olives
• 100 ml milk
• olive oil
• salt and pepper

Instructions

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

my delicious camping recipe

First, boil the potatoes. Simply add a little salt to the water and boil until tender. Meanwhile, prepare the meatballs. Cut the toast into cubes and add a little milk to a bowl to allow the toast to absorb the liquid. Season the minced meat with salt and pepper, then mix well with the soaked toast and the two eggs. Tip: Form the meatballs with slightly moistened hands so the minced meat doesn’t stick to your hands. Then press a mozzarella ball into each meatball and enclose it with the meat. Fry the balls in a pan with olive oil until browned. The cooking fat can then be drizzled over the finished meatballs. Peel and slice the potatoes, then place them in a bowl with the previously halved olives. Finely chop the sun-dried tomatoes and spring onions and add them to the potatoes. Mix everything well, season with salt and pepper, and add a dash of olive oil. The Mediterranean potato salad is ready. Enjoy! If you like to cook with video instructions, you can find a step-by-step guide on YouTube.