Potato and apple salad with meatballs

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 750 g Potatoes
  • 75 g frozen peas
  • 100 g Gherkins (glass)
  • 6 TABLESPOONS Salad cream
  • 2 TABLESPOONS Fruit vinegar
  • 1 red onion
  • 1 small apple
  • 1 can(s) (212 ml) Vegetable corn
  • 50 g small black olives
  • 1 Onion
  • 400 g mixed minced meat
  • 1 TABLESPOON Mustard
  • 1 egg (size M)
  • 3 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Sunflower oil
  • 1 small bunch of chives

Directions

  1. 1

    Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel

  2. 2

    Defrost peas at room temperature. Cut cucumber into slices. For the sauce, mix salad cream, vinegar and 4 tablespoons of cucumber water. Cut potatoes into slices. Peel red onion and cut into fine cubes.

  3. 3

    Wash and quarter the apple and remove the core. Cut quarter into slices. Drain corn. Carefully mix peas, corn, onion, cucumber, apple, olives, potatoes and sauce. Put salad in a cool place. For the meatballs, peel the remaining onion and cut into fine cubes. Knead minced meat, onion, mustard, egg and breadcrumbs. Season with salt and pepper. Form 8 meatballs. Heat the oil in a large pan and fry the meatballs for about 8 minutes, turning them over.

  4. 4

    Knead minced meat, onion, mustard, egg and breadcrumbs. Season with salt and pepper. Form 8 meatballs. Heat the oil in a large pan and fry the meatballs for about 8 minutes, turning them over. Wash the chives, shake dry and cut into small rolls, except for a little to garnish. Arrange meatballs and salad on plates. Garnish with chives

Nutrition Facts

KCAL
700 kcal
CARBS
51 g
FATS
40 g
PROTEINS
30 g

Categories & Tags

Main DishesSaladinexpensive