John Myers
Ingredients for 4 servings:
- 75 g bacon, streaky, sliced
- 100 g shallot(s)
- 250 g sauerkraut
- 2 slices of toast
- 1 bunch of flat-leaf parsley
- 450 g minced beef
- 1 egg(s)
- 2 tbsp paprika powder, sweet
- Salt and pepper, black
- 3 red bell peppers
- 500 g potatoes, small
- 10 tbsp oil
- ½ tsp caraway seeds
- 30 g butter
- 1 tsp lemon(s) – zest, grated
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
meatballs
Sauerkraut is so versatile that it can be made into meatballs with ground beef and bacon, and served with an equally hearty side dish of roasted bell pepper potatoes. Finely dice the bacon and fry until crispy. Peel and finely dice the shallots, and sauté them in the bacon. Drain the sauerkraut in a sieve, squeeze out all the excess water, and roughly chop. Roughly dice and finely crumble the toast. Roughly chop the parsley, leaving aside a few leaves. Knead the ground beef with the toast crumbs, half the parsley, the bacon mixture, sauerkraut, egg, 1 tablespoon of paprika, salt, and pepper, then form 8 meatballs. Quarter the peppers, deseed them, and place them skin-side up on a baking sheet. Roast under the broiler for about 8 minutes, until the skins begin to blacken and blister. Remove from the oven and cover with a damp cloth for 5 minutes. Then peel and cut into 1.5 cm diamonds. Peel the potatoes and cut into 0.5 cm thin slices. Fry in 6 tablespoons of hot oil over medium heat, turning occasionally, until golden brown, about 8 minutes. Mix in the paprika diamonds, remaining parsley, and caraway seeds, and season with salt and pepper. Meanwhile, fry the patties in the remaining oil over medium heat for 4-5 minutes on each side. Finally, add the butter and let it foam. Sprinkle in the remaining paprika powder and remove the pan from the heat. Arrange the potato and pepper hash brown and the meatballs on plates and drizzle with the paprika butter. Sprinkle the patties with lemon zest and garnish with the remaining parsley leaves.
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