Meatballs with Potato Salad

Ingredients

• 1 kg mostly waxy potatoes
• Salt
• 250 ml hot vegetable broth
• 2 tbsp white balsamic vinegar
• 3 tsp medium‑spicy mustard
• a pinch raw cane sugar
• Pepper
• 2 shallots
• 50 g turkey bacon
• 1 onion
• 1 bunch parsley
• 1 egg
• 2 tbsp whole‑grain breadcrumbs
• 400 g ground beef
• 1 tsp paprika powder
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Cook the potato cubes in plenty of salted water for about 25 minutes, drain, let steam briefly, then peel and slice into rounds.

2. 2.

   Mix vegetable broth with vinegar, whisk in 1 tsp mustard, season with sugar and pepper. Combine this dressing with the potatoes, taste with a little salt, and let cool.

3. 3.

   Peel and finely dice the shallots. In a non‑stick pan, toast the turkey bacon without added fat until crisp, then add the shallots and cook until tender yet firm. Fold the bacon–shallot mixture into the potato salad.

4. 4.

   Peel and cube the onion. Wash and dry the parsley, then finely chop the leaves. Combine onion, parsley, remaining mustard, egg, breadcrumbs, ground beef, paprika, and salt; knead into a cohesive dough. Divide the meat mixture into eight portions and shape each into a patty with damp hands.

5. 5.

   Heat oil in a pan and fry the patties for about 12 minutes per side until golden brown. Serve two patties with a portion of potato salad on each plate.