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. Knead the minced meat with the shallot and garlic cubes, the chives rolls and the baking powder thoroughly. Season with salt and pepper, season to taste and let the dough rest in the refrigerator for 2 hours or overnight.
2. Peel the onions, peel and dice 3 potatoes. Fry both in a saucepan in 1 tablespoon of olive oil until the onions are translucent. Top up with the broth, add 2 sprigs of rosemary and two peeled garlic cloves, bring to the boil and simmer gently for an hour over low heat with a closed pot.
3. Fish out the rosemary sprigs and puree the onion-potato mixture. Season to taste with a little olive oil, 1 teaspoon butter, pepper and salt. Strip the needles from a sprig of rosemary, chop very finely and fold into the puree.
4. Shape the meat dough into meatballs of the desired size and fry on both sides in hot olive oil. Then cook over low heat with the pan lid half closed. When cooked in this way, the meatballs will not be crispy, but will develop a very nice aroma. If you prefer the meat cake crispy, don`t put the lid on and continue cooking at half heat after searing.
5. Grate the remaining potatoes with a Julienne grater and fry them until crispy in hot olive oil. Then lightly salt.
6. If necessary, thread snow peas, blanch in boiling water for 2 minutes, rinse ice cold, drain and dry on paper towels. Melt 1 tablespoon butter in a pan, toss the pods in it and season with a pinch of sugar and a little salt.
7. Put a saucepan on the plates, put the meatballs in them, put on the potato straw and the sugar snap peas and sprinkle everything with chives.
8. * I am increasingly using olive oil that I have flavored myself. Press a large sprig of rosemary, 3-4 sprigs of thyme and 3 peeled, very fresh garlic cloves into a half-liter bottle and fill up with olive oil. After a few days of resting time, it has a very nice aroma and I save myself roasting with pressed garlic cloves, rosemary and thyme sprigs in a roasting pan and pan.