Cover potatoes with skin and cook in boiling water for about 20 minutes. For the salsa, drain the paprika. Peel and finely dice 1 onion and garlic. Finely dice the paprika. Mix with diced onion, garlic and 4 tbsp. ajvar.
Season to taste with salt, pepper and sugar.
Drain the potatoes, rinse with cold water, peel and let them cool down briefly. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Wash rosemary, dab dry, pluck needles and chop finely.
Melt the clarified butter. Cut the potatoes into thick slices and mix them with rosemary, lard and about 1 teaspoon sea salt. Distribute on a baking tray. Bake in a hot oven for 30-35 minutes.
Soak the rolls for the meatballs. Peel and chop 1 onion. Knead with minced meat, squeezed out bread roll, 2 teaspoons of ajvar, egg, 1 level teaspoon of salt and Tabasco. Form approx. 8 meatballs from it.
Finely grate the parmesan. 10-15 minutes before the end of the baking time, when the potatoes have got a crust on the underside, turn once. Then sprinkle with Parmesan cheese.
Heat the oil in a large frying pan. Fry the meatballs for 6-8 minutes on each side. Wash parsley, shake dry and chop finely. Arrange the meatballs with salsa and parmesan potatoes.
Sprinkle with parsley.