John Myers
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Meatballs with Swabian Potato Salad
The perfect meatballs with swabian potato salad recipe with a picture and simple step-by-step instructions.
For the meatballs
- 600 g Mixed minced meat
- 2 size Onions for the meatballs
- 0,5 bunch Flat leaf parsley
- 2 Garlic cloves pressed
- 2 Eggs
- 1 Stale rolls are placed in milk
- Salt, pepper, a touch of chili powder, nutmeg, some provincial herbs
- 0,5 tsp Hot paprika and oil for frying
potato salad
- 1,5 kg Salad potatoes
- 1 Onion
- 50 ml Rapeseed oil
- 375 ml Meat broth extra fortified with 1.5 cubes
- 50 ml Oil
- 80 ml Wine vinegar
- Pepper and some salt
- Soak the rolls in milk. Chop the onions and finely chop the parsley. Press the garlic through. First sauté the onions with oil, then add the parsley and garlic. Set the pan aside.
- Bring water and salt to the boil in parallel. Wash the potatoes and soak them in the water until the large specimens are cooked through. Pour off the water, return to the saucepan, set aside.
- Mix the minced meat with the eggs, then mix in the soaked rolls well, then also add the onion-parsley mixture. Season to taste with the spices, fry a small sample in the pan before the final frying, try. If everything is just right to your taste, then fry the meatballs and keep the food warm.
- Now the potatoes are peeled and cut into slices. Finely chop 1 onion and layer on top of the potatoes, pepper and salt. Then pour in the meat stock and the vinegar. Then mix everything together well. Let it steep for about 6-10 minutes, then add the oil and serve.
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