Pasta Salad with Fried Meatballs

For the pasta salad, remove the butter and eggs from the refrigerator early so that the food can reach room temperature.

For the mayonnaise, place the ingredients in the above order in a container and blend with a hand blender. Remove 1 tablespoon of mayonnaise. Mix the butter with the tablespoon of mayonnaise, the clove of garlic pressed through it and the chopped tarragon and refrigerate again.

If possible, put it in the top of the refrigerator so that it can solidify again quickly. Put the pasta (I like to use leftovers for this – otherwise cook according to package directions, rinse and let cool) in a bowl, mix with the mayonnaise.

Wash radishes, rub dry and cut into cubes or strips. Wash the chives, dry them, if necessary sort them and cut them into coarser rolls.

Mix everything with the pasta salad and season with white pepper from the mill. For the meatballs, mix the minced meat with egg, mustard, soaked white bread, chives, onion, salt and pepper.

Let rest for 15 minutes to allow the meat to infuse. Whisk egg in a small bowl. Place the canola oil in a small high saucepan and heat on high so that small bubbles rise from the bottom of the saucepan.

Form the mince into small balls and roll in the egg and then in the breadcrumbs. Add to the saucepan a little at a time to fry. Strain and drain on paper towels.

Serve the pasta salad on a tel

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