Marjoram rissoles with apple sauce

Name: Marjoram rissoles with apple sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 medium-sized onions; 2 sour apples (e.g. Cox Orange); 3 TABLESPOONS grainy mustard; 2–3 Juniper berries; 150 g Sugar; 75 ml White wine vinegar; 750 g Potatoes; 7-10 Tbsp salt, pepper; 1 potty Marjoram; 500 g mixed mince; 1 Egg; 3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Oil; 150 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp Nutmeg

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 medium-sized onions
2 sour apples (e.g. Cox Orange)
3 TABLESPOONS grainy mustard
2–3 Juniper berries
150 g Sugar
75 ml White wine vinegar
750 g Potatoes
7-10 Tbsp salt, pepper
1 potty Marjoram
500 g mixed mince
1 Egg
3 TABLESPOONS Breadcrumbs
2 TABLESPOONS Oil
150 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp Nutmeg

Directions

1
For the apple sauce, peel and finely dice the onions. Peel, core and dice apples. Apples, 2⁄3 Boil onions, 2 tbsp. mustard, juniper, sugar and vinegar while stirring. Simmer at low heat for 15-20 minutes.
2
Stir from time to time.
3
For the puree, peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
4
For the meatballs, wash and chop the marjoram. Knead minced meat, egg, breadcrumbs, marjoram, rest of onion cubes and 1 tablespoon of mustard. Season with salt and pepper. Shape 8-12 meatballs with moistened hands.
5
Heat the oil in a pan. Fry the meatballs for about 4 minutes on each side.
6
Drain the potatoes. Add milk and butter and mash everything finely. Season the puree with salt and nutmeg. Serve the meatballs with puree and apple sauce.