Purple potato salad with meatballs

Purple potato salad with meatballs

Total: 1 hr 2 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 343 kcal
, Fat: 19 g
, Carbohydrate: 23 g
, Protein: 17 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meatballs

300 g minced meat (beef)
2 tbsp panko breadcrumbs
1 tbsp mustard
½ tsp salt
½ bunch parsley, finely chopped
1 cm ginger, grated

Crisps

100 g ProSpecieRara Blaue St.Galler Kartoffeln, thinly sliced
½ tbsp olive oil

Potato salad

300 g Blaue St. Galler potatoes (blue potatoes), freshly cooked, peeled while hot, sliced
1 tbsp parsley, finely chopped
1 onion, finely chopped
2 tbsp white balsamic vinegar
1 tbsp liquid honey
2 tbsp olive oil
½ tsp salt
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How it's done

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Meatballs

Mix the meat with all the ingredients up to and including the ginger, knead well by hand until the ingredients have combined to form a compact mass.

With wet hands, shape the mixture into 16 equal-sized balls.

Cook

For approx. 12 mins. in the centre of an oven preheated to 160°C.

Crisps

Combine the potatoes and oil, place on an oven tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C, keeping the oven door ajar with the handle of a ladle.

Potato salad

Carefully mix all the ingredients in a bowl. Serve the potato salad with the meatballs and crisps.

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