Marjoram-Mett-Frikadellen with mashed potatoes

Name: Marjoram-Mett-Frikadellen with mashed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g sour apples (e.g. Boskop); 50 g Sugar; 150 ml + 5 tablespoons apple juice; 7-10 Tbsp juice and peel of 1/2 untreated lemon; 1 tablespoon (approx. 8 g) Cornstarch; 1 kg Potatoes (mainly mealy cooking); 7-10 Tbsp Salt; 250-300 g Onions; 1 Pot of fresh marjoram (alternatively 1 tsp dried marjoram); 500 g Pork sausage; 1 egg (size M); 30 g Breadcrumbs; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 40 g Butter; 200 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g sour apples (e.g. Boskop)
50 g Sugar
150 ml + 5 tablespoons apple juice
7-10 Tbsp juice and peel of 1/2 untreated lemon
1 tablespoon (approx. 8 g) Cornstarch
1 kg Potatoes (mainly mealy cooking)
7-10 Tbsp Salt
250-300 g Onions
1 Pot of fresh marjoram (alternatively 1 tsp dried marjoram)
500 g Pork sausage
1 egg (size M)
30 g Breadcrumbs
1 TABLESPOON medium hot mustard
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
40 g Butter
200 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Peel and quarter the apples and cut out the core. Cut apples into thick slices and boil them up in a pot with sugar, 150 ml apple juice, lemon juice and peel. Simmer covered for 4-5 minutes.
2
Mix 5 tablespoons of apple juice and cornstarch and stir into the compote. Let it boil again for about 1 minute. Remove lemon peel and arrange the compote in a bowl. Wash and peel the potatoes and cut them roughly into pieces.
3
Cook the potatoes in salted water for about 20 minutes. Peel onions, dice one finely and cut the rest into rings. Wash marjoram, dab dry and chop except for something to garnish. Knead the ground pork, egg, breadcrumbs, diced onions, marjoram, mustard and pepper in a bowl.
4
Shape approx. 8 meatballs with moistened hands. Heat the oil in a pan and fry the meatballs for 6-8 minutes, turning. Remove from the pan and fry the onion rings in the hot frying fat until golden brown.
5
Finally add 20 g butter and keep warm. Heat the milk. Drain the potatoes, add the milk and 20 g butter and mash everything to a puree. Season to taste with salt and nutmeg. Arrange the meatballs with the puree and apple compote on plates.
6
Spread onions with the frying fat on top and serve sprinkled with marjoram and garnished.