Frikadellen mit Kartoffelsalat und grünen Bohnen German Meatballs with Potato Salad and Green Beans

Peel the potatoes and cut them into 1 cm cubes. Place in a pot, cover with cold salted water, and bring to a boil over high heat.

Boil the potatoes for 10–12 minutes until just tender. Drain and let cool slightly.

While the potatoes cook, trim the green beans and cut into 3 cm lengths. Bring a separate pot of salted water to a boil.

Blanch the green beans in the boiling water for 3–4 minutes until bright green and crisp-tender. Drain and rinse under cold water.

In a large bowl, combine the ground pork, finely diced onion (reserve 2 tbsp for the salad), egg, breadcrumbs, mustard, 1/2 tsp salt, and 1/4 tsp pepper. Mix well and shape into 6 oval patties.

Heat the vegetable oil in a large skillet over medium-high heat. Fry the patties for 4–5 minutes per side until golden brown and cooked through (internal temperature 70°C).

Remove the patties and keep warm. In the same skillet, add the reserved onion and sauté for 1 minute. Deglaze with the beef broth, scraping up brown bits. Simmer for 2 minutes to make a light gravy.

Toss the cooled potatoes with the white wine vinegar, remaining 1/2 tsp salt, and 1/4 tsp pepper. Fold in the green beans and chopped parsley. Serve the patties with the potato salad and drizzle the gravy over the patties.