Meatballs with Leek Vegetables on Buttered Potatoes

Soak oatmeal in milk. Cook pancetta cubes in beef broth until liquid is evaporated. Clean leek, rinse well and cut into slanted, one centimeter thick slices.

Score tomatoes crosswise at the top, cut them out at the bottom, put them briefly into boiling water until the skin curls, rinse them in cold water, peel off the skin, cut them in half, remove the core and cut them into wedges. Rinse and peel potatoes, cut into quarters and cook in lightly salted water until al dente.

Mix minced meat with soaked eggs, pancetta cubes, oat flakes, chives and parsley and season with iodized salt and pepper and thyme. Form eight patties (meat loafs) from the minced meat mixture and fry them in hot clarified butter in a coated frying pan. Pour veal stock over the fried patties, add green pepper and simmer briefly.

Heat rapeseed oil, add leek, sauté briefly, add clear soup and sauté briefly al dente until liquid is absorbed. Add tomato wedges and parsley, fold in, pour in whipped cream, lightly bubble and season strongly with iodized salt and freshly ground pepper.

Heat butter, add potatoes and toss.

Serve:

Place two patties on each plate, pour pepper sauce over them Form. Arrange leek vegetables and potatoes next to it.

Our tip: Use bacon with a fine, smoky note!

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