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🍽️ Swiss-style Tomato Meatballs with Potato Salad

778 kcal · 30 min · 4 raciones

Ingredientes

• 1 stale rolls
• 1 onion
• 1 clove garlic
• 1 tbsp vegetable oil
• 1 sprig rosemary
• 3 tomatoes
• 600 g mixed minced meat
• 1 egg
• 1 tsp hot mustard
• salt
• pepper (from the mill)
• 700 g waxy potatoes
• 125 ml milk
• 2 tbsp butter
• 1 tsp hot mustard
• 80 g freshly grated Emmental cheese
• 2 tbsp ghee
• 1 handful mixed salad leaves
• 2 tbsp chive rings

Preparación

1. 1. Soak the bread roll in lukewarm water.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and garlic.
4. 4. Heat 1 tablespoon of oil in a pan.
5. 5. Sauté the onion and garlic mixture until translucent.
6. 6. Rinse the rosemary and shake it dry.
7. 7. Strip the rosemary needles and chop them finely.
8. 8. Mix the rosemary with the onion mixture.
9. 9. Remove the pan from the heat and let the mixture cool down.
10. 10. Wash the tomatoes and cut them into quarters.
11. 11. Remove the seeds from the tomato quarters.
12. 12. Dice the tomatoes finely.
13. 13. Set aside one-third of the diced tomatoes.
14. 14. Squeeze the soaked bread roll well.
15. 15. Mix the minced meat with the egg and mustard.
16. 16. Add the cooled onion and rosemary mixture.
17. 17. Add the squeezed bread to the meat.
18. 18. Mix everything with the remaining diced tomatoes.
19. 19. Season the mixture with salt and pepper.
20. 20. Form small meatballs from the meat mixture.
21. 21. Place the meatballs covered in the refrigerator for 30 minutes.
22. 22. Wash the potatoes.
23. 23. Cook the potatoes in boiling salted water for approx. 25 minutes.
24. 24. Drain the potatoes and rinse them with cold water.
25. 25. Let the potatoes drain well and cool down.
26. 26. Peel the cooled potatoes.
27. 27. Heat the milk with the butter in a pot.
28. 28. Stir the mustard into the hot milk.
29. 29. Add the freshly grated cheese.
30. 30. Cook the sauce until thick while stirring.
31. 31. Season the sauce with salt and pepper.
32. 32. Slice the potatoes.
33. 33. Place the potato slices in a bowl.
34. 34. Pour the cheese sauce over the potatoes.
35. 35. Gently fold the sauce into the potatoes.
36. 36. Finally season the salad with salt and pepper.
37. 37. Let the potato salad rest for approx. 15 minutes.
38. 38. Fry the meatballs in hot clarified butter until golden brown on all sides.
39. 39. Reduce the heat and let the meatballs finish cooking.
40. 40. Plate the meatballs with the potato salad.
41. 41. Garnish the dish with lettuce leaves if desired.
42. 42. Sprinkle chive rings over the meatballs.
43. 43. Decorate the dish with the remaining diced tomatoes.
44. 44. Serve the dish warm.

Nutrición por ración

• kcal: 778
• Protein: 43 g · Fett/Fat: 50 g · Carbs: 39 g