Meatballs with balsamic carrots and herb puree

Name: Meatballs with balsamic carrots and herb puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Onions; 2 Garlic cloves; 20 g Butter or margarine; 2 discs Toast; 750 g mixed minced meat; 2 Eggs (size M); 8 discs Bacon; 2 TABLESPOONS Olive oil; 800 g Potatoes; 150 ml Milk; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1/2 bunch Dill, parsley and basil; 400 g Carrots; 2 TABLESPOONS Sugar; 100 ml white balsamic vinegar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Onions
2 Garlic cloves
20 g Butter or margarine
2 discs Toast
750 g mixed minced meat
2 Eggs (size M)
8 discs Bacon
2 TABLESPOONS Olive oil
800 g Potatoes
150 ml Milk
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1/2 bunch Dill, parsley and basil
400 g Carrots
2 TABLESPOONS Sugar
100 ml white balsamic vinegar

Directions

1
Peel and finely dice the onions and garlic. Heat the fat. Steam onions and garlic in it until transparent. Set aside. If necessary, crumble the bread finely in a food processor. Knead minced meat, onions, garlic, bread crumbs and eggs and season with salt and pepper.
2
Form 8 meatballs and wrap each with 1 slice of bacon. Heat oil in a pan. Fry the meatballs for about 10 minutes while turning. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes.
3
Peel and wash the carrots and cut them into diagonal slices. Caramelise the sugar in a pot until golden, deglaze with vinegar and 50 ml water. Cook until the caramel has dissolved. Add carrot slices, bring to the boil and cook over medium heat for about 6 minutes.
4
Drain the potatoes, let them drip off and press them through the potato ricer. Warm the milk and stir it into the potato mixture with the fat. Wash the herbs and chop them, except for some parsley for garnishing.
5
Stir the herbs, except for a little parsley, into the mashed potatoes. Arrange the meatballs, herb puree and carrots on plates. Sprinkle with parsley and garnish.