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Veal and potato meatballs

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Ingredients for 2 servings:

  • 200 g Schnitzel, Wiener, from the previous day
  • 200 g potatoes (fried potatoes), from the previous day
  • 1 m.-sized egg(s)
  • Breadcrumbs
  • 20 g butter

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 17 minutes

Recycling leftovers

Cut the breaded schnitzel into small pieces, about 1-2 cm², and place them in a blender. Add the fried potatoes and one egg and blend until smooth. No seasoning is needed, as the Wiener schnitzel and fried potatoes are already seasoned. Form the mixture into three meatballs, flatten slightly, and coat with breadcrumbs. Heat the butter in a pan and fry the meatballs on both sides. We had Wiener schnitzel, originally made with veal. Unfortunately, not all of it was eaten, and I felt the Wiener schnitzel was too good to throw away. So this recipe came about.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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