Meatballs with balsamico-onion sauce and broccoli-potato puree

Name: Meatballs with balsamico-onion sauce and broccoli-potato puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs Toast; 500 g Broccoli; 1 kg Potatoes; 5 Onions; 500 g mixed minced meat; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 1 TEASPOON freshly ground black pepper; 1 egg (size M); 75 g Sugar; 75 ml Balsamic vinegar; 2-3 TABLESPOONS Oil; 150 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs Toast
500 g Broccoli
1 kg Potatoes
5 Onions
500 g mixed minced meat
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
1 TEASPOON freshly ground black pepper
1 egg (size M)
75 g Sugar
75 ml Balsamic vinegar
2-3 TABLESPOONS Oil
150 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Soak toast in cold water. Clean and wash the broccoli, cut the floret from the stalk. Peel and chop the stalk. Peel potatoes, wash thoroughly. Peel onions and finely dice 1 onion.
2
Knead the minced meat, diced onion, crushed bread, mustard, 1 1/2 tsp. salt, pepper and egg. Form 8 meatballs from it. Cook potatoes in boiling salted water for about 25 minutes. 12 minutes before the end of the cooking time add the broccoli and cook.
3
In the meantime cut 4 onions into slices. Caramelise the sugar in a pan until golden. Deglaze with 175 ml boiling water and vinegar. Simmer without lid for about 8 minutes at low heat.
4
Add onion slices and let it simmer for another 8-10 minutes. In the meantime heat oil in a pan and fry the meatballs on each side for about 4 minutes at medium heat. Heat milk and butter in a saucepan.
5
Drain the potatoes and broccoli, add the milk-fat mixture, mash roughly and season with nutmeg. Arrange broccoli-potato puree, meatballs and balsamic onions on plates.