Peel the potatoes, wash them thoroughly and cook in boiling salted water for about 25 minutes. Meanwhile peel 1 onion and grate finely. Clean, wash and grate the carrots. For the sauce, peel and finely chop the garlic.
Peel and chop 1 onion. Heat 1 tablespoon of oil in a saucepan, fry the diced onion and garlic. Add the Italian herbs and fry briefly. Add tomatoes and season with salt, pepper and paprika.
Bring to the boil and simmer for about 5 minutes at low heat. Keep warm. Wash parsley, shake dry and pluck leaves from the stalks. Wash the rocket and drain well. Clean the radishes, wash them and cut them into sticks.
Mix vinegar, salt, pepper and sugar. Fold in 1 tablespoon of oil. Mix the rocket, radish and marinade. Drain the potatoes and press through a potato ricer. Add potato flour, egg yolks, quark, carrots, grated onion and dried parsley, knead with the still warm potatoes and season to taste with salt, pepper and nutmeg.
Form 12 meatballs from the mixture. Place 1 parsley leaf on each of the meatballs and press lightly. Heat clarified butter in a frying pan and fry 6 meatballs in two portions on both sides at medium heat until golden brown.
Arrange 3 meatballs, sauce garnished with thyme and salad on plates.