Swiss-Style Meatballs with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,524 mg | (38 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 1 stale White roll
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 sprig rosemary
- 3 Tomatoes
- 600 grams mixed Ground meat
- 1 egg
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- For the potato salad
- 700 grams waxy potatoes
- 125 milliliters milk
- 2 Tbsps butter
- 1 tsp sharp Mustard
- 80 grams freshly grated Emmentaler cheese
- also
- 2 Tbsps clarified butter
- 1 handful mixed Lettuce
- 2 Tbsps scallions
Preparation steps
For the meatballs: Tear the bread into bite-size pieces, place in a bowl and soak in lukewarm water. Peel the onion and garlic and chop finely. Heat 1 tablespoon oil in a skillet and saute the onion and garlic until translucent. Rinse the rosemary, shake dry, strip off the needles, finely chop and mix with the onion. Remove from heat and let cool. Rinse and quarter the tomatoes, remove the seeds and cut into small dice. Set aside one-third of the tomatoes. In a bowl, mix the ground beef with the egg, mustard, onion mixture, the well-squeezed bread, two-thirds of the tomatoes, and season with salt and pepper. Knead to combine, shape into small meatballs, cover and refrigerate 30 minutes.
For the potato salad: Scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, rinse with cold water, drain well, peel and let cool.
Heat the milk and butter in a saucepan, stir in the mustard and add the freshly grated cheese. Cook, stirring until the sauce is lightly thickened and season with salt and pepper. Cut the potatoes into slices, place in a bowl, pour the sauce over it, carefully fold, season with salt and pepper and let stand for about 15 minutes.
Meanwhile, heat the butter in a skillet and saute the meatballs until golden brown. Reduce the heat and let the meatballs cook until done. Arrange the potato salad on plates as desired with some lettuce leaves. Top with the meatballs and serve sprinkled with chopped chives and the reserved diced tomatoes.
