Meatball with paprika-iwar-salsa

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. For the salsa, drain the paprika. Peel 1 onion and garlic, dice finely. Dice the paprika finely and mix it with the onion, garlic and 75 g aiwar. Season with salt, pepper and sugar

2. 2

   Drain the potatoes, rinse with cold water, peel off the skin and leave to cool. Melt the clarified butter in a small pot. Wash rosemary, dab dry, remove needles and chop finely. Cut potatoes into thick slices, mix with rosemary, sea salt and clarified butter in a bowl. Distribute on a baking tray. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 30-35 minutes. Approx. 10 minutes before the end of the cooking time, when the potatoes have a nice crust at the bottom, turn once

3. 3

   Soak the rolls in cold water. Peel and finely dice 1 onion, mince with pressed out roll, onion, mustard, 2 teaspoons aiwar and egg well knead. Form approx. 8 meatballs. Heat the oil in a large pan and fry the meatballs for 4-5 minutes on each side. Wash parsley, shake dry and chop finely. Sprinkle potatoes with parmesan and bake in a hot oven for another 2-3 minutes. Remove and sprinkle with parsley. Serve the meatballs with salsa and potatoes

4. 4

   Waiting time approx. 30 minutes