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🍽️ Spicy Onion Meatballs

482 kcal · 30 min · 4 servings

Ingredients

• 400 g small potatoes
• 1 bunch radishes
• 1 salad cucumber
• 1 bunch chives
• 2 small onions
• 400 g beef mince (or beef mince)
• 1 egg
• 2 tbsp oat flakes
• 1 tbsp low-fat quark
• pepper
• salt
• 2 tsp rapeseed oil
• 250 ml classic vegetable broth
• 1 tbsp herb vinegar

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot.
3. 3. Cover them with water.
4. 4. Bring the water to a boil.
5. 5. Cover the pot.
6. 6. Cook the potatoes for about 20 minutes.
7. 7. Wash the radishes.
8. 8. Remove the stems and greens from the radishes.
9. 9. Slice the radishes.
10. 10. Peel the cucumber with a peeler.
11. 11. Halve the cucumber lengthwise.
12. 12. Halve the cucumber halves again lengthwise.
13. 13. Remove the seeds with a spoon.
14. 14. Slice the cucumber.
15. 15. Wash the chives.
16. 16. Shake the chives dry.
17. 17. Cut the chive stems into small rings.
18. 18. Peel the onions.
19. 19. Grate the onions using a box grater.
20. 20. Place the grated onions in a bowl.
21. 21. Add the minced meat to the bowl.
22. 22. Add the egg to the bowl.
23. 23. Add the oat flakes to the bowl.
24. 24. Add the quark to the bowl.
25. 25. Season the mixture with pepper.
26. 26. Knead the ingredients well together.
27. 27. Moisten your hands.
28. 28. Form four meatballs from the mixture.
29. 29. Heat oil in a non-stick pan.
30. 30. Place the meatballs in the hot pan.
31. 31. Fry the meatballs slowly over low heat.
32. 32. Brown them on both sides.
33. 33. Place the broth in a small pot.
34. 34. Heat the broth.
35. 35. Drain the cooking water from the potatoes.
36. 36. Shock the potatoes under cold water.
37. 37. Peel the potatoes.
38. 38. Pierce the potatoes with a fork.
39. 39. Remove the skin with a small knife.
40. 40. Slice the potatoes directly over a bowl.
41. 41. Pour the hot broth over the potato slices.
42. 42. Pour the vinegar over the potatoes.
43. 43. Fold in the cucumber slices.
44. 44. Fold in the radish slices.
45. 45. Fold in the chive rings.
46. 46. Season the salad with salt.
47. 47. Season the salad with pepper.
48. 48. Serve the salad with the meatballs.

Nutrition per serving

• kcal: 482
• Protein: 55 g · Fett/Fat: 13 g · Carbs: 33 g