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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
How it's done
Heat the oil in a non-stick frying pan. Sauté the shallots and garlic for approx. 3 mins., transfer to a bowl, leave to cool. Add the mince, breadcrumbs and herbs, season with salt, mix. Knead the mixture thoroughly until you have a compact mass. With wet hands, shape the mixture into approx. 24 balls.
Cook the potatoes in boiling salted water for approx. 20 mins. until soft, drain and keep warm.
Combine the vinegar with all the other ingredients up to and including the salt.
Heat a dash of oil in a non-stick frying pan. Fry the meatballs in batches for approx. 8 mins. all over, remove, keep warm. Stir fry the asparagus in the same frying pan for approx. 5 mins., season. Plate up the meatballs, potatoes and asparagus, drizzle the chimichurri on top.
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