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

Hint:


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

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

Crisps

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

Potato salad

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

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.

How-tos

Peeling ginger

Peeling ginger

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