Marjoram meatballs with apple-onion chutney
easy
50 mins
50 mins
Ingredients
- 275 g Onions
- 250 g sour apples
- 1 Bag of preserving preparation for chutney
- 50 g Raisins
- 150 g Sugar
- 75 ml White wine vinegar
- 1 potty Marjoram
- 1 collar Parsley
- 500 g mixed minced meat
- 2 Eggs (size M)
- 4 TABLESPOONS Breadcrumbs
- 1 TEASPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 3 TABLESPOONS Oil
- 1/4 l Milk
- 10 g Butter or margarine
- 1 pack of Flake Puree
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel and chop the onions. Wash, peel, core and also dice apples. Put apples, half of the onions, preserving, raisins, sugar and vinegar in a pot. Bring to the boil while stirring and cook for 15-20 minutes.
- 2
Stir from time to time. For the meatballs, wash the marjoram and chop it, except for a little garnish. Wash and chop the parsley as well. Knead minced meat, eggs, breadcrumbs, marjoram, parsley, remaining onions and mustard.
- 3
Season with salt and pepper and form 8 meatballs with wet hands. Heat oil in a pan and fry the meatballs on each side for about 5 minutes. Bring 1/2 litre water to the boil, add cold milk and fat.
- 4
Stir in the flake puree briefly. After one minute stir again with a wooden spoon. Season to taste with nutmeg. Arrange the meatballs with the chutney on plates. Spread the mashed potatoes on the plates and add some frying fat.
- 5
Serve garnished with marjoram. Serve the rest of the chutney separately.
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