Meatballs with balsamic onions

Name: Meatballs with balsamic onions
Yield: 1
Ingredients: 2 discs Toast; 5 Onions; 500 g Broccoli; 1 kg Potatoes; 7-10 Tbsp salt, pepper, nutmeg; 600 g mixed mince; 1 Egg; 2 TEASPOONS medium hot mustard; 2 TABLESPOONS Oil; 75 g Sugar; 75 ml Balsamic vinegar; 150-200 ml Milk; 2 TABLESPOONS Butter

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 discs Toast
5 Onions
500 g Broccoli
1 kg Potatoes
7-10 Tbsp salt, pepper, nutmeg
600 g mixed mince
1 Egg
2 TEASPOONS medium hot mustard
2 TABLESPOONS Oil
75 g Sugar
75 ml Balsamic vinegar
150-200 ml Milk
2 TABLESPOONS Butter

Directions

1
Soak the toast in cold water. Peel onions. Finely dice 1 onion, cut the rest into thin slices. Clean broccoli, divide into small florets and wash. Peel and chop the stems.
2
Peel, wash and quarter the potatoes, cover and cook in salted water for about 20 minutes. After about 10 minutes add broccoli florets and stems and cook along with the potatoes.
3
Meanwhile, for the meatballs, knead the minced meat, egg, the expressed toast, diced onion, mustard, approx. 1 1⁄2 tsp salt and approx. 1⁄2 tsp pepper. Form approx. 8 meatballs from the mixture with moistened hands.
4
Heat the oil in a large frying pan. Fry the meatballs in it over medium heat for 5-6 minutes on each side. Keep warm.
5
For the onions, caramelise the sugar in a second pan until golden. Add 175 ml hot water and vinegar and simmer while stirring until the caramel dissolves. Reduce for 2-3 minutes at high heat.
6
Add onion slices and stew for 6-8 minutes.
7
Drain the potatoes and broccoli. Add milk and butter, warm up and crush everything coarsely. Season to taste with nutmeg. Serve everything.