Summary

Ingredients

• 500 g minced meat, mixed
• 1 large onion (s)
• 1 roll, stale
• 1 teaspoon mustard, medium hot
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon paprika powder, noble sweet
• 1 egg (s)
• possibly breadcrumbs
• Margarine or oil for frying

For the baked potatoes:

• 5 large potatoes, waxy or mostly waxy
• 1 onion (s)
• 1 can tomato (s), peeled or chopped (400 g)
• 100 ml white wine or water
• 200 ml broth
• 2 tablespoons oil
• salt and pepper
• 1 pinch (s) sugar
• 2 teaspoons dried rosemary or 1 fresh sprig

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Instructions

1. Cut the raw potatoes into small cubes and place in an ungreased baking dish. Cut the onion into thin slices and spread over the potatoes. Spread the tomatoes with juice on top.
2. Pour the oil, wine and stock over them. Season with salt, pepper, sweet paprika and rosemary and mix well. Bake in the oven preheated to 200 ° C (top / bottom heat) for about 60 minutes, then mix in the meatballs and heat them up.
3. For the meatballs, cut the onion very small and soak the roll in warm water. Then squeeze out the bun very well and pick it apart. Put all ingredients in a bowl and mix well (can be done very quickly with the food processor). If the dough is too wet, add breadcrumbs until the mixture is firmer.
4. Shape small meatballs approx. 2 cm in diameter with wet hands. Fry them in a pan with plenty of margarine or oil until they are nice and brown, possibly reducing the heat supply a little so that they do not turn black.
5. Or bake on baking paper for approx. 30 minutes instead of in the pan in the oven at 225 ° C, turn once after approx. 15 minutes. I fry them in the pan.
6. Instead of meatballs, chicken legs or wings also taste great with them, which I bake on the wire rack above the potatoes.