Hungarian Meatballs With Potatoes And Sauerkraut - cooking recipe

Ingredients

3 tbsp plus 1 tsp oil
1 2/3 lbs potatoes, peeled and diced
1/4 tsp sweet paprika
1 tsp cornstarch
1 1/2 cups vegetable stock
2 None small red peppers, seeded and chopped
1 lb sauerkraut, drained
None None Cayenne pepper, according to taste
3 oz bacon, chopped
1 None onion, finely chopped
1 1/3 lbs ground beef
1/4 cup breadcrumbs
4 stems fresh flat-leaf parsley, coarsely chopped
1 None egg, beaten

Preparation

Heat 1 tbsp of the oil in a medium saucepan on medium-high heat. Add the potatoes and saute for 3-4 mins. Sprinkle with the paprika and cornstarch. Add the stock and bring to a boil. Reduce the heat to low; cover and simmer for 15 mins, stirring occasionally. Add the peppers and 2/3 of the sauerkraut and simmer for 15 mins. Season with salt and cayenne pepper.
Meanwhile, heat 1 tsp of the oil in a large skillet on medium heat. Add the bacon and onion and saute for 4-5 mins until crispy. Transfer to a bowl and cool slightly. Add the ground beef, breadcrumbs, remaining sauerkraut, parsley and egg. Season with salt and black pepper. Mix well and form into 8 balls.
Heat the remaining 2 tbsp oil in the skillet on medium heat. Add the meatballs and cook for 10-12 mins, turning occasionally. Serve with the potatoes.