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húsgolyók héjában sült krumplival

Meatballs with baked potato and garlic sour cream

Healthy lunch
Author: Földi Rita
Total time:30 minutes
Course: Lunch
Cuisine: Hungarian
Type: 30-minute meal, pork
Servings: 1 serving
Calories: 323kcal
5 from 1 vote
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Ingredients

For the meatballs (makes approx. 30 meatballs, 1 serving = 4 meatballs)

  • 500 g minced, low-fat pork (e.g., shoulder blade, 7% fat content)
  • 1 small onion
  • ½ bunch fresh parsley
  • 1 clove garlic
  • 4 coffee spoons salt
  • to taste ground black pepper
  • 1 tablespoon olive oil (for baking)

For the potato (1 serving)

  • 1 medium size (160 g) potato (measured raw)
  • 1 pinch salt

For the garlic sauce (1 serving)

  • 60 g sour cream
  • 1 pinch salt
  • to taste ground black pepper
  • 1 clove garlic

For decoration and garnish

  • 1 spring onion (other onions are also fine)
  • 1 handful mixed salad leaves

Instructions

For the baked potato:

  • Wash the potatoes and scrub them thoroughly. Cut them in half lengthwise and place them on a baking sheet lined with parchment paper. Make sure that the cut side is facing up.
    Season with salt. Place in an oven preheated to 200°C, with top and bottom heat and convection.
    In about 20 minutes, the inside will be soft and the top will be golden brown. Check the softness with a fork before removing from the oven.

The garlic sauce:

  • Just mix the sauce ingredients together in a bowl. Keep in the refrigerator until ready to serve.

The meatballs:

  • Wash the parsley, dry it on a paper towel, and chop it finely.
  • Finely chop the onion and sauté in a little olive oil until translucent.
  • Put the raw minced meat in a bowl and add the steamed onions. Season with salt and pepper, then add the parsley and crushed garlic. Mix thoroughly. With slightly damp hands, shape the mixture into walnut-sized balls. You should get 30 mini balls from this amount. However, I counted only 4 balls per serving, so 30 balls is not enough for one serving!
  • Heat a little olive oil in a covered pan and add the balls. Fry on high heat for 5 minutes, stirring occasionally to prevent them from burning on the bottom. When they are nicely browned, pour in about 1 dl of water, cover, reduce the heat to medium, and simmer until tender. You can shake the pan occasionally to ensure that they cook evenly.

Serving:

  • I usually peel the skin off potatoes baked in their skins before eating them. If you leave them covered for a while, the skin is easy to peel off. Place the peeled potatoes on a plate and drizzle with sour cream. Add 4 meatballs and the remaining sour cream in a small bowl, which will be good for dipping. You can sprinkle the top with spring onions or other onions. Add a handful of salad on the side.

Calories and macros

1 ball
Energy: 29 calories
Protein: 4 grams
Carbohydrates: 0 grams
Fat: 2 grams
 
1 serving with potatoes and sauce (4 meatballs, 1 potato, 60 g sour cream)
Energy: 323 calories
Protein: 19 grams
Carbohydrates: 35 grams
Fat: 13 grams