Meatballs With German Potato Salad - cooking recipe

Ingredients

1 1/2 lb waxy potatoes
1/2 cup white wine vinegar
1 tbsp duck fat or butter
2 tbsp sugar
1 cup vegetable stock
3 None medium onions, peeled and finely diced
2 None pickles, sliced
2 None apples, quartered, cored and sliced
1 lb ground beef
1 None egg
1 roll day old bread, soaked in water then excess water squeezed out
1 tbsp mustard
2 tbsp oil
1 bunch chives, chopped
1 tbsp capers

Preparation

Cook the potatoes for 20-25 mins in boiling salted water. Meanwhile, bring the vinegar, duck fat, sugar and stock to a boil. Add 2 onions, pickles and apples and cook for about 2 mins. Drain the potatoes, peel, cool slightly then slice. Pour the onion and apple mixture, with the liquid, over the potatoes and let marinate for 20 mins, turning occasionally.
Mix the ground beef, egg, bread, remaining onion and mustard and season, then form into 8 meatballs. Heat the oil in a pan and sear the meatballs for about 5 mins on each side.
Season the potatoes, sprinkle with chives and capers and serve with the meatballs.