Meatballs and Russian salad tapas
The meatballs tapas and potato salad tapas are two emblematic dishes that captures the essence of Spanish gastronomy. Meatballs, tender and tasty, are usually served with a delicious sauce that enhances their flavor. On the other hand, the potato salad, a classic at family reunions and parties, combines boiled vegetables and mayonnaise, creating a fresh and creamy blend.
Plant Contains Contains
based pork beef
For the potato salad:
- 1 kilo of potatoes
- ½ kilo of carrots
- ¼ kilo of peas
- ¼ kilo of beets
- 1 spoonful of chopped leek
- 3 eggs
- Salt and freshly grinded black pepper
- Mayonnaise to taste
- 2 spoonful of olive oil
- Juice of half a lemon
- Meatballs, chicken or vegetable protein balls HUVUDROLL
- Parsley
Serves 4 20 mins.
STEP BY STEP
Potato salad:
- Boil the potatoes and carrots until they are tender, but not too tender so they don’t crumble. Peal them and cut them in cubes.
- Cook the beets in water with a little bit of vinegar or lemon juice until they are tender. Rinse them with cold water and peal them easily. Reserve a bit to decorate.
- Peal and cut the carrots in cubes.
- Mix the mayonnaise, olive oil, salt and pepper until you unify the flavors. Boil the eggs, peal them and chop them.
- In a bowl, put the potatoes, carrots, peas, eggs, chopped leeks and the mayonnaise mix. Stir softly. Add part of the leek and reserve.
For the meatballs:
600 gr of HUVUDROLL meatballs (they can be made of chicken, vegetable protein or beef).
Meatballs:
- Preheat the oven to 180ºC. Put the meatballs on an oven tray wrapped with baking paper. Cook in the oven for 25-30 minutes, o until they are golden and well-cooked.
- Let them cool.
- Then we put our bread of preference, lettuce and our potato salad with the meatballs.
- Parsley to decorate.
