Summary

Ingredients

• 800 g minced meat, half and half
• 1 shallot (s), finely diced
• 1 clove garlic, finely diced
• 2 tablespoon chives, cut into rolls
• 1 teaspoon Baking powder
• 4 medium onion (s)
• 12 medium potato (s)
• 3 sprigs rosemary
• 2 cloves garlic)
• 300 ml chicken broth
• Olive oil, flavored *
• butter
• salt and pepper
• 2 tablespoon chives, cut into rolls

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Instructions

1. Combine minced meat, diced shallot, diced garlic, chives, and baking powder in a bowl. Knead together thoroughly. Season with salt and pepper to taste. Refrigerate for 2 hours or overnight.
2. Peel 4 onions and dice 3 potatoes. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onions and potatoes, cook for 5 minutes until onions are translucent. Pour in 300 ml chicken broth and add 2 sprigs rosemary and 2 peeled garlic cloves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
3. Remove the rosemary sprigs and discard. Puree the onion-potato mixture. Season with olive oil to taste, 1 teaspoon butter, salt, and pepper. Strip the needles from the remaining sprig of rosemary, chop finely, and fold into the puree.
4. Shape the chilled meatball mixture into meatballs of desired size. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on both sides. For tender meatballs with aromatic flavor: reduce heat to low, half-cover with a lid, and cook until internal temperature reaches 63°C (145°F). For crispy meatballs: keep heat at medium, leave uncovered, and cook until internal temperature reaches 63°C (145°F).
5. Grate the remaining potatoes using a Julienne grater. Heat olive oil in a skillet over medium-high heat. Fry potato straws until golden and crispy, about 5-8 minutes, stirring occasionally. Drain on paper towels and season with salt.
6. Trim sugar snap peas, removing any strings along the seam if present. Bring a pot of salted water to a boil. Blanch snap peas for 2 minutes, then transfer to an ice bath to stop cooking. Drain and pat dry with paper towels. Melt 1 tablespoon butter in a skillet over medium heat, add snap peas, and toss to coat. Season with a pinch of sugar and a pinch of salt.
7. Divide the onion-rosemary puree among serving plates. Top with meatballs, potato straws, and sugar snap peas. Sprinkle with chives and serve.