Hungarian Meatballs With Potatoes And Sauerkraut

• 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

1. 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.
2. 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.
3. 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.

oil, potatoes, sweet paprika, cornstarch, vegetable stock, red peppers, sauerkraut, cayenne pepper, bacon, onion, ground beef, breadcrumbs, parsley, egg

Taken from recipes-plus.com/api/v2.0/recipes/21957 (may not work)