Meatballs with fresh chive sauce

Peel the stalks of the celery in the length with a peeler and cut into pieces of about 6 cm. Heat 2 tbsp oil in a frying pan. Fry the meatballs in 10 min. Brown and done. In the meantime, heat the rest of the oil in another frying pan and fry the potato slices in 8-10 min. Until done until they are golden brown. Place a lid on the pan for the first 5 minutes.

Boil the celery in little water with salt in 5-6 minutes until al dente. In the meantime, mix the curd cheese with the mayonnaise and the chives. Season the chive sauce with salt and pepper.

Divide the meatballs and celery over 4 plates. Serve with the potato slices and the chive sauce. If necessary, sprinkle some extra fresh chives over the dish as a garnish.