Meatballs with Sweet Potato Salad
- For the meatballs
- 600 grams Ground veal
- 1 onion (finely diced)
- 1 bay leaf
- 1 egg
- 1 stale White roll
- 2 tablespoons parsley
- 1 teaspoon Mustard
- freshly ground peppers
- clarified butter (for frying)
For the meatballs: Soak the stale bread in warm water.
Sauté the onion with the bay leaf in a little hot butter until soft but not browned. Remove the bay leaf and combine the onion with the well-squeezed bread, ground veal, egg, mustard and parsley. Season with salt and pepper and mix well.
With wet hands, form small meatballs. Fry the meatballs in hot butter for about 10 minutes until golden brown on all sides.
For the sweet potato salad: Peel and cut the cooked sweet potatoes into slices. Mix the sweet potato slices with the onions.
Heat the vegetable broth and season with vinegar, salt, pepper and a pinch of sugar. Pour the broth over the potatoes, mix gently and let marinate. To serve, gently mix the oil and scallion into the potato salad and serve on plates with the meatballs.