Filled meatballs with cheese filling on mashed potatoes

Name: Filled meatballs with cheese filling on mashed potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g White cabbage; 7-10 Tbsp Salt; 250 g Carrots; 4 Onions; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Whole milk yoghurt; 150 g Mayonnaise; 3 TABLESPOONS Lime juice; 2 TABLESPOONS White wine vinegar; 2 red chillies; 75 g Cheddar cheese; 75 g Double cream cream cheese; 1 kg Potatoes; 600 g mixed minced meat; 1 TEASPOON Harissa; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 2 TABLESPOONS Oil; 200 ml Milk; 2 TABLESPOONS Butter; 2 TABLESPOONS Tahin (sesame paste); 7-10 Tbsp grated nutmeg; 100 g Pimientos de Padrón; 7-10 Tbsp Coriander

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g White cabbage
7-10 Tbsp Salt
250 g Carrots
4 Onions
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Whole milk yoghurt
150 g Mayonnaise
3 TABLESPOONS Lime juice
2 TABLESPOONS White wine vinegar
2 red chillies
75 g Cheddar cheese
75 g Double cream cream cheese
1 kg Potatoes
600 g mixed minced meat
1 TEASPOON Harissa
2 TABLESPOONS Breadcrumbs
1 egg (size M)
2 TABLESPOONS Oil
200 ml Milk
2 TABLESPOONS Butter
2 TABLESPOONS Tahin (sesame paste)
7-10 Tbsp grated nutmeg
100 g Pimientos de Padrón
7-10 Tbsp Coriander

Directions

1
Clean, wash and quarter the cabbage and cut out the stalk. Cut cabbage into fine strips. Sprinkle with 1 tsp. salt and knead well with your hands until the cabbage becomes soft. Peel, wash and roughly grate the carrots.
2
Peel the onions. Grate 1 onion finely. Mix cabbage, carrots and grated onion, season with pepper and sugar. Mix yoghurt, mayonnaise, juice and vinegar, season with salt and pepper. Mix with the cabbage.
3
Leave to soak for about an hour.
4
Finely chop 1 onion. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Grate cheddar roughly. Mix about half of the chilli and cheddar with cream cheese.
5
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes.
6
Knead minced meat, diced onion, harissa, breadcrumbs and egg, season with salt and pepper. Divide the minced meat into 8 equal portions and form into meatballs. Fill each meatball with a little cheese cream, then close tightly.
7
Heat the oil in a pan. Fry the meatballs for about 6 minutes while turning. In the meantime heat milk and butter in a saucepan. Drain the potatoes, add milk-butter and tahini, mash with a potato masher to form a puree, season to taste with salt and nutmeg.
8
Cut the remaining onions into rings. Wash and clean the pimientos and pat them dry well. Take the meatballs out of the pan and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 12 minutes.
9
Fry onion rings in hot frying fat until golden brown, remove. Fry pimientos and remaining chillies briefly in hot frying fat, season with salt. Season salad to taste. Arrange puree and salad. meatballs, onion rings and Chilimischun
10
Serve sprinkled with coriander. Serve with the rest of the salad.