Marjoram meatballs with apple compote

Name: Marjoram meatballs with apple compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g sour apples; 4 TABLESPOONS Sugar; 1/8 l apple juice; 1 kg mealy cook. Potatoes; 7-10 Tbsp salt, pepper; 3-4 (approx. 300 g) Onions; 1/2 potty fresh or 1 tsp dried marjoram; 500 g Pork sausage; 1 Egg; 3 tablespoons (30 g) Breadcrumbs; 1 TABLESPOON medium hot mustard; 1-2 TABLESPOONS Oil; 200 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g sour apples
4 TABLESPOONS Sugar
1/8 l apple juice
1 kg mealy cook. Potatoes
7-10 Tbsp salt, pepper
3-4 (approx. 300 g) Onions
1/2 potty fresh or 1 tsp dried marjoram
500 g Pork sausage
1 Egg
3 tablespoons (30 g) Breadcrumbs
1 TABLESPOON medium hot mustard
1-2 TABLESPOONS Oil
200 ml Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg

Directions

1
Peel and quarter the apples and remove the cores. Cut apples into pieces. Boil up in a pot with sugar, apple juice, lemon juice and peel. Simmer covered for 3-5 minutes. Remove lemon peel. Let the compote cool down
2
Peel, wash and halve or quarter the potatoes. Cook in salted water for about 20 minutes. Peel onions. Finely dice 1 onion, cut the remaining onions into rings. Wash the marjoram, pluck off the leaves and chop coarsely except for a little bit for garnishing.
3
Knead the ground pork, egg, breadcrumbs, onion cubes, marjoram, mustard and pepper. Form approx. 8 meatballs from it. Fry in hot oil for 5-7 minutes on each side until brown. Keep warm. Fry onion rings in frying fat until golden brown. Also keep warm
4
Heat the milk. Drain the potatoes. Add milk and butter to taste and mash. Season puree with salt and nutmeg. Arrange everything, spread onion rings and possibly frying fat on top. Garnish with remaining marjoram