Tomato Meatballs in Swiss Style (Hacktäschli) with Potato Salad

Ingredients

• 1 stale roll
• 1 onion
• 1 Garlic clove
• 1 tbsp Vegetable oil
• 1 sprig rosemary
• 3 tomatoes
• 600 g mixed ground meat
• 1 egg
• 1 tsp sharp mustard
• Salt
• pepper (from grinder)
• 700 g waxy potatoes
• 125 ml milk
• 2 tbsp butter
• 1 tsp sharp mustard
• 80 g freshly grated Emmental cheese
• 2 tbsp clarified butter
• a handful of mixed salad leaves
• 2 tbsp chives ribbons

Instructions

1. 1.

   Soak the roll in lukewarm water. Peel and finely chop the onion and garlic, then sauté them in a hot pan with 1 tbsp oil until translucent. Rinse the rosemary, shake dry, strip the needles, finely chop and mix into the onions. Remove from heat and let cool. Wash the tomatoes, quarter, core, dice small, set aside one third. Mix the ground meat with egg, mustard, onion mixture, well-extracted roll crumbs, remaining tomatoes, salt and pepper; shape into small meatballs. Cover and refrigerate for 30 minutes.

2. 2.

   Wash the potatoes and boil in salted water for about 25 minutes until tender. Drain, rinse cold, let drain, peel and cool.

3. 3.

   Heat milk with butter in a pot, stir in mustard and add freshly grated cheese. Cook while stirring until thickened into a sauce; season with salt and pepper. Slice potatoes, place in a bowl, pour sauce over them, gently fold in, season again, and let rest for about 15 minutes.

4. 4.

   Meanwhile, fry the meatballs in hot clarified butter until golden brown all around. Reduce heat and finish cooking the meatballs. Plate with potato salad and optionally add some salad leaves; sprinkle with chives ribbons and remaining tomato cubes before serving.