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Preparing: 15 minutes
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Cook time: 20 minutes potatoes, 15 min meatballs 10 min salad
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Ingredients
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Method
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2 small beetroots or 1 large
1 small apple
1 tbsp lemon juice
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Start with the apple and bettroot salad. Peel the bettroot and cut into stripes, then peel the apple and cut into stripes as well. Mix the beetroot and apple, sprinkle with the lemon juice and refrigerate.
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500 g pork shoulder, minced
1 medium white onion, pealed and chopped finely
1 tblsp vegetable oil
1 tsp salt
½ tsp ground cumin
½ tsp ground black pepper
2-3 tblsp fresh parsley, chopped
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Heat the oil on a pan, add the chopped onion and cook it until soft, it can take about 10 minutes. Add the cooked onion to the meat along with the parsley, cumin salt and pepper, mix to combine the ingredients.
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4 large potatoes
1 tblsp salt
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Fill a large pot with cold water, add salt and potatoes. Cook until soft then set aside to cool them off.
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2 tblsp all purpose flour
2 tblsp vegetable oil
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Take a large shallow container and spread the flour into it. Divide the meat into 18 portions, about 27 grams each and roll each portion of the meat into a ball. Dust each meatball with the flour.
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2 tbsp vegetable oil
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Heat the oil on the pan and fry meatballs in batches, 50 seconds each side. Remove from the pan and set aside. Keep warm coverd until they are served.
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2 tbsp unslated butter
1 tsp salt, if necessary
  
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Remove the skins from the potatoes and returned them to the pot. Add the unslated butter and mash with a masher until smooth.
Transfer a portion of mashed potatoes on a dinner plate and sit 6 meatballs on the potatoes. Serve with the beetroot and apple salad.
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