Peel and quarter the potatoes and onions and grate alternately with the fine grater of the food processor. Season the whole thing vigorously with salt, pepper and a little nutmeg. Mix in the eggs and tie with oatmeal.
A well-burned cast or wrought iron pot is best suited as a mold (it is best to only rinse with hot water, otherwise the dough will stick). Heat the pan with the fat on the stove, then fill it with half the batter at the edge and then towards the center and let it fry for 1 minute. Spread the finely chopped meatballs on the dough and cover with the rest of the mixture.
Bake the whole thing at 200 ° C for a good 1.5 hours until the edge is crispy and then turn out. It is cut like a cake and served hot.
The Kesselknall is the typical food in the Rhineland and in the Bergisch region of St. Martin`s time and has a different name in almost every place. Black bread, apple or plum cabbage or not quite so classic smoked salmon are served with it. Some of it is still baked in large roasters in bakeries by associations at St. Martin`s festivities.
As an alternative to the meatballs, you can also use bacon cubes or line the pot with bacon. Dried plums or raisins for a sweet variant are also popular.
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