Lazy Meatballs with Baked Potatoes

How to prepare lazy meatballs with baked potatoes

1. Start by preparing the potatoes. Boil them in water or bake in the oven (at 180C) until a fork goes in easily. Let them cool a bit, then cut in half and place in the oven tray cut-side up. Flatten with the bottom of a glass. They'll crack a bit, it's ok, but don't press until they disintegrate Sprinkle with salt and brush the cut surface with oil.
2. Bake the potatoes at 200C until they form a crust on top and brown a bit (takes about 25 minutes, but keep an eye on them and take them out when they look good).
3. Meanwhile, prepare the onion: cut into thin strips and sprinkle with salt. Leave for 5 minutes. Then add the lemon juice and vinegar and mix. Leave until serving. Generally with pickled onion I add a little oil at the end, but here, its high acidity goes very well with the meatballs, so I didn't feel the need to add any. If you find it too aggressive in this combination, just add 1 tablespoon of olive oil.
   
4. Prepare the cheese cream: in a bowl, crumble the cheese with a fork, add the oil and mix. Gradually drizzle in some milk until you get a cream with the consistency of mayonnaise. Taste for salt and add if you feel it needs more.
5. Finally we prepare the meatballs: tear off pieces of meat about the size of a hazelnut in its shell (perhaps slightly larger...); squeeze them in your fist so the meat adheres (to itself?? 😋), meaning it sticks together. Then quickly roll between your palms to smooth it out. They don't need to be perfectly round, to look as lazy as possible 😉
   
6. In a wide pan, heat the oil and add the meatballs. Sprinkle generously with salt, black pepper and chili. Leave for 1 minute without stirring to brown on the first side, then you can start stirring to cook on all sides. Keep the heat higher, so you can hear the oil sizzling, so the meat doesn't release its juices and steam. If you now see the meat releasing too much fat in the pan, you can partially drain it.
   
8. When the meat has changed color on all sides, make room in the middle of the pan and add the pepper paste and crushed garlic there. Stir until the paste dissolves in the oil. Add the paprika and stir everything, meatballs and all.
   
9. Put the lid on and let the meatballs cook covered for 2-3 minutes. Stir once during this time. You can add some chopped parsley now. At the end add the vinegar and let it simmer once more.
   
10. If the potatoes aren't ready yet, leave the pan with meatballs covered until serving. If at serving you see they've absorbed the sauce or cooled down, add 2 tablespoons of water and bring to a simmer again.
11. Place a baked potato on each plate. Pour the meatballs on top. Decorate with pickled onion. On the side pour some cheese sauce. Serve immediately.
    

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