🍽️ Pan Vegetables with Fried Meatballs

Name: Pan Vegetables with Fried Meatballs
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g firm-boiling potatoes; salt; 750 g rhubarb stalks; 1 large onion; 1 clove garlic; 3 tbsp rapeseed oil; pepper (from the mill); nutmeg (freshly grated); 500 g sausage meat; 2 tbsp grainy mustard; 2 tbsp juniper schnaps (brandy); 4 tbsp finely chopped parsley; 1 tbsp orange zest (untreated)

568 kcal · 30 min · 4 servings

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Ingredients

400 g firm-boiling potatoes
salt
750 g rhubarb stalks
1 large onion
1 clove garlic
3 tbsp rapeseed oil
pepper (from the mill)
nutmeg (freshly grated)
500 g sausage meat
2 tbsp grainy mustard
2 tbsp juniper schnaps (brandy)
4 tbsp finely chopped parsley
1 tbsp orange zest (untreated)

Instructions

1. Peel the potatoes.
2. Boil them in salted water for about 20 minutes.
3. Drain the water.
4. Let the potatoes cool down.
5. Cut them into cubes of about 1.5 cm.
6. Wash and clean the chard stems.
7. Cut it into large pieces.
8. Blanch (cook briefly in boiling water) it in salted water for 1 minute.
9. Drain it.
10. Let it drip dry.
11. Peel the onion.
12. Peel the garlic.
13. Dice both finely.
14. Heat 1 tbsp of oil in a pan.
15. Sweat the onion and garlic in it until translucent.
16. Add the chard stems.
17. Add the potatoes.
18. Simmer everything for 5-7 minutes over medium heat.
19. Season with salt.
20. Season with pepper.
21. Season with nutmeg.
22. Shape the minced meat into small balls.
23. Heat the remaining oil in another pan.
24. Fry the balls until golden brown all over.
25. Pour off the rendered fat.
26. Add the mustard.
27. Deglaze with the pan juices.
28. Continue frying for a few minutes.
29. Fry until they have a soft crust.
30. Mix the parsley with the orange zest.
31. Arrange the meatballs on the chard vegetables.
32. Sprinkle them with the orange-parsley mixture.
33. Serve the dish.

Nutrition per serving

kcal: 568
Protein: 20 g · Fett/Fat: 40 g · Carbs: 31 g