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🍽️ Crispy Turkey Meatballs with Warm Potato Salad

499 kcal · 30 min · 4 servings

Ingredients

• 1 kg mostly waxy potatoes
• salt
• 250 ml hot vegetable broth
• 2 tbsp white balsamic vinegar
• 3 tsp medium-hot mustard
• 1 pinch raw cane sugar
• pepper
• 2 shallots
• 50 g turkey bacon
• 1 onion
• 1 bunch parsley
• 1 egg
• 2 tbsp whole wheat breadcrumbs
• 400 g ground beef
• 1 tsp paprika powder
• 2 tbsp rapeseed oil

Instructions

1. 1. Boil potatoes in plenty of salted water for about 25 minutes until tender.
2. 2. Drain the potatoes and let them steam dry for a moment.
3. 3. Peel the potatoes and slice them.
4. 4. Mix vegetable broth with vinegar.
5. 5. Whisk 1 teaspoon of mustard into the liquid.
6. 6. Season the marinade with sugar and pepper.
7. 7. Toss the potato slices with the marinade.
8. 8. Season the salad with a little salt and let it cool down.
9. 9. Peel shallots and dice them finely.
10. 10. Roast turkey bacon in a non-stick pan without fat.
11. 11. Add shallots to the bacon and sauté until they are tender-crisp.
12. 12. Fold the bacon and shallot mixture into the cooled potato salad.
13. 13. Peel onion and dice it finely.
14. 14. Wash parsley, shake dry, and chop the leaves finely.
15. 15. Knead onion, parsley, remaining mustard, egg, breadcrumbs, minced meat, paprika powder, and salt in a bowl.
16. 16. Divide the meat mixture into 8 equal portions.
17. 17. Wet your hands and shape each portion into a meatball.
18. 18. Heat oil in a pan.
19. 19. Fry meatballs for about 12 minutes on each side until golden brown.
20. 20. Serve 2 meatballs with a portion of potato salad.

Nutrition per serving

• kcal: 499
• Protein: 32 g · Fett/Fat: 21 g · Carbs: 45 g