Meatballs with apple and shallot vegetables
easy
40 mins
40 mins
Ingredients
- 750 g floury potatoes
- 7-10 Tbsp Salt
- 1/2 bunch Marjoram
- 1 Onion
- 2 discs (30 g each) Toast
- 1 egg (size M)
- 500 g Pork sausage
- 1 TABLESPOON Mustard
- 7-10 Tbsp Pepper
- 200 g Shallots
- 2 little red apples
- 1 TABLESPOON clarified butter
- 200 ml Vegetable broth (instant)
- 100 g Whipped cream
- 150 ml Milk
- 20 g Butter or margarine
- 1 Egg yolk (size M)
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp steamed apple slices
Directions
- 1
Peel and halve the potatoes and cook them in salted water for about 20 minutes. Wash the marjoram, dab dry and pluck small twigs from the stalks. Peel onion and chop finely. Peel and finely crumble the toast.
- 2
Knead egg, toast, ground pork, onion and mustard. Season with salt and pepper. Form 12 meatballs from the minced meat mixture. Cover with a sprig of marjoram and press down lightly. Peel and possibly halve the shallots.
- 3
Wash apples, grate dry, quarter, core and cut into slices. Heat clarified butter in a pan. Fry the meatballs on each side for about 5 minutes. Remove and keep warm. Add shallots and apple slices to the frying fat and fry.
- 4
Deglaze with stock and cream and simmer for 2-3 minutes. Season with salt and pepper. Heat milk. Drain the potatoes. Add butter, milk and egg yolk and mash immediately with a potato masher.
- 5
Season with salt and nutmeg. Arrange meatballs and apple-onion vegetables on plates. Add mashed potatoes. Sprinkle with remaining marjoram.
Nutrition Facts
790 kcal
47 g
49 g
38 g
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