Meatballs in potato-mustard crust

Name: Meatballs in potato-mustard crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 Onion; 500 g mixed minced meat; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Potatoes; 2 TABLESPOONS medium hot mustard; 3 TABLESPOONS Oil; 500 g Leeks (leek); 375 g Carrots; 100 g Whipped cream; 2 (50 g each) fixed bag for carrot-leek vegetables à la crème; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 Onion
500 g mixed minced meat
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Potatoes
2 TABLESPOONS medium hot mustard
3 TABLESPOONS Oil
500 g Leeks (leek)
375 g Carrots
100 g Whipped cream
2 (50 g each) fixed bag for carrot-leek vegetables à la crème
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Soak rolls in cold water. Peel and finely chop the onion. Mix minced meat, 1 egg, onion and squeezed out roll. Season with salt and pepper. Form 6-8 flat meatballs.
2
Separate remaining egg. Peel and coarsely grate the potatoes. Mix with egg white and mustard, season with salt. Turn the meatballs in egg yolk. Press the potato mixture firmly all around. Fry in hot oil at low heat for 8-10 minutes on each side. Meanwhile clean and wash the leek and cut it into bite-sized pieces. Peel, wash and slice the carrots. Cook in 400 ml boiling water for about 10 minutes. Add cream.
3
Meanwhile clean and wash the leek and cut it into bite-sized pieces. Peel, wash and slice the carrots. Cook in 400 ml boiling water for about 10 minutes. Add cream. Stir in fixed powder, simmer again for another 5 minutes. Season to taste with salt, pepper and nutmeg. Serve sprinkled with parsley and garnished