Fried Meatballs with Root Vegetable Pueree

Preparation (about 55 min):

Cut the pretzel stick into small cubes. Sauté onions in a little bit of hot olive oil until translucent, add both to the minced meat form.

Add curd cheese, parsley, a little bit of egg, oregano, garlic, season with salt and pepper, mix well and form small balls. Cook the balls in hot clear soup, take them out, dry them on kitchen paper.

Remove peel from carrots, turnips, potatoes, parsley root, cut into pieces, soften in a little bit of clear soup, press through potato ricer, add heated milk, season with salt, pepper and nutmeg, add a little bit of olive oil, stir until smooth, keep warm.

Sauté onions in hot olive oil until translucent, dust with flour, pour in milk, stir until smooth, add a little clear soup, crumble in blue cheese, bring to a boil, season with a little salt and pepper, finish with whipped cream.

Fry the meatballs in hot olive oil on all sides, flavor with oregano, arrange root vegetable pueree as a bed on plates, place meatballs on top, cover with cheese sauce, sprinkle with radish sprouts. Fry bacon and onion rolls in a hot frying pan until crispy, garnish the balls all around.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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