Stuffed Potato Balls

Rinse the potatoes, remove the skin and cut into small cubes. Cook in salted water for about 15 minutes. Then drain and steam.

Press the still hot potatoes through a press.

Fold in the egg yolks and two thirds of the clarified butter and season with salt and freshly grated muscatel. Cool down.

Tip. If you use large egg yolks, perhaps also offer less yolks than indicated. Please make sure that the potato dough is not too soft.

Peel and finely dice the onion. Fry in the remaining hot clarified butter with the minced meat. Season with salt, pepper and thyme and cook for five minutes over medium heat.

Shape the potato mixture into rolls three centimeters in diameter and divide into pieces five centimeters long.

Form them into small balls and close each one with a little minced meat mixture. Roll in flour at the beginning, then in egg on the other side and roll in breadcrumbs. Press well until smooth.

Bake in hot clarified butter until crispy.

Serve our stuffed potato balls with leaf salad and strong red wine.

Our tip: Use your favorite red wine for cooking!

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