German Beef Meatballs with Creamy Potato Salad
with Creamy Potato Salad
Instructions
1 Boil potatoes
Thoroughly wash the potatoes and chop them into bite size pieces - don't peel them! Cook them in a pot of heavily salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to cool for as long as possible in a colander.
2 Salt cucumber
Meanwhile, slice the cucumber finely. Place the slices in a colander, season with a generous pinch of salt. Place the colander in the sink until step 6.
3 Make meatballs
Meanwhile, place the bread crumbs and soy sauce in a bowl with the measured water. Finely chop the parsley. Add the onion powder, parsley, eggs, garlic powder, beef mince, smoked paprika, marjoram and Dijon to the bowl. Season with salt and pepper and knead until fully combined. Shape the mixture into 6/9/12 flat meatballs. Refrigerate.
4 Prep
Slice the radish finely. Finely chop the chives and apple. Combine the mayonnaise, vinegar, radish, apple chives, salt and pepper in a large bowl. Set aside.
5 Fry meatballs
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 4 min or until starting to brown all over. Cover with a lid, reduce the heat and cook for 5 min further until cooked through.
6 Serve
Squeeze the salted cucumbers to release as much water as possible. Add the cooled potatoes and cucumbers to the bowl. Season generously with salt and pepper and toss (see pro tip). Serve the potato salad alongside the meatballs.
Tips for fussy eaters
Serve with ketchup!
Pro tip
Make the potato salad in advance. Once the potatoes are fully cool, assemble the salad and refrigerate for as long as possible. Serve at room temperature.
In Germany this dish is traditionally eaten in summertime. The meatballs are often served cold the next day with mustard!
Cooking Time: 30 min
Cals 842 · Prot 47 · Carbs 68 · Fat 44
Dairy-Free
Ingredients
Meatballs
Salad
In Germany this dish is traditionally eaten in summertime. The meatballs are often served cold the next day with mustard!
Cooking Time: 30 min
Cals 842 · Prot 47 · Carbs 68 · Fat 44
Dairy-Free
Instructions
1 Boil potatoes
Thoroughly wash the potatoes and chop them into bite size pieces - don't peel them! Cook them in a pot of heavily salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to cool for as long as possible in a colander.
2 Salt cucumber
Meanwhile, slice the cucumber finely. Place the slices in a colander, season with a generous pinch of salt. Place the colander in the sink until step 6.
3 Make meatballs
Meanwhile, place the bread crumbs and soy sauce in a bowl with the measured water. Finely chop the parsley. Add the onion powder, parsley, eggs, garlic powder, beef mince, smoked paprika, marjoram and Dijon to the bowl. Season with salt and pepper and knead until fully combined. Shape the mixture into 6/9/12 flat meatballs. Refrigerate.
4 Prep
Slice the radish finely. Finely chop the chives and apple. Combine the mayonnaise, vinegar, radish, apple chives, salt and pepper in a large bowl. Set aside.
5 Fry meatballs
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 4 min or until starting to brown all over. Cover with a lid, reduce the heat and cook for 5 min further until cooked through.
6 Serve
Squeeze the salted cucumbers to release as much water as possible. Add the cooled potatoes and cucumbers to the bowl. Season generously with salt and pepper and toss (see pro tip). Serve the potato salad alongside the meatballs.
Tips for fussy eaters
Serve with ketchup!
Pro tip
Make the potato salad in advance. Once the potatoes are fully cool, assemble the salad and refrigerate for as long as possible. Serve at room temperature.
Ingredients
Meatballs
Salad
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