Marjoram meatballs with apple-onion chutney and mashed potatoes
easy
50 mins
50 mins
Ingredients
- 150 Onions
- 250 g sour apples
- 1 TABLESPOON Mustard seeds
- 4 Juniper berries
- 3 Cloves
- 150 g Sugar
- 75 ml White wine vinegar
- 1 casserole dish of marjoram
- 500 g mixed minced meat
- 2 Eggs (size M)
- 4 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS + 1/8 l milk
- 1 TEASPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 TABLESPOONS Oil
- 3 TABLESPOONS Butter or margarine
- 1 bag of flakes-puree
- 7-10 Tbsp freshly grated nutmeg
Directions
- 1
Peel and chop the onions. Peel, core and also dice apples. Put apples, 2/3 of the onions, mustard seeds, juniper berries, cloves, sugar and vinegar in a pot. Bring to the boil while stirring and boil for 15-20 minutes.
- 2
Stir from time to time. For the meatballs, wash the marjoram and chop it, except for a little garnish. Knead minced meat, eggs, breadcrumbs, marjoram, 4 tablespoons of milk, remaining onions and mustard. Season with salt and pepper and form 12 meatballs with wet hands.
- 3
Heat the oil in a pan and fry the meatballs for about 4 minutes on each side. Bring 375 ml water and 1/2 teaspoon of salt to the boil, add 1/8 litre of cold milk and 1 tablespoon of fat. Stir in the flake puree briefly.
- 4
After 1 minute stir again with a wooden spoon. Season to taste with nutmeg. Heat the remaining fat. Arrange the meatballs with the chutney and puree on plates. Drizzle the puree with fat. Garnish with marjoram.
- 5
Add the rest of the chutney.
Nutrition Facts
840 kcal
78 g
42 g
34 g
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