Meatballs with mashed potatoes and cauliflower

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel onions, dice 1/2 finely, cut the rest into rings. Put minced beef, quark, diced onion, mustard, some salt, pepper and paprika powder in a bowl and knead. Form 8 small meatballs with moistened hands.

2. 2

   Peel, wash and cut the potatoes into pieces. Cover the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and cut the cauliflower into florets. Bring 1/2 litre of salted water and 2-3 tablespoons of milk to the boil, add cauliflower, cover and cook over medium heat for about 10 minutes.

3. 3

   In the meantime, heat the oil in a coated pan and fry the meatballs for about 8 minutes, turning them over. Finally, add onion rings to the hot pan and fry until golden brown. Keep warm. Pour the cauliflower onto a sieve, collect the vegetable water and measure 3/8 litres.

4. 4

   Add 1/8 litre of milk to the vegetable water, stir in sauce powder and bring to the boil. Season sauce with nutmeg, add cauliflower again and warm it up. Drain the potatoes. Heat 200 ml milk, add to the potatoes and mash finely.

5. 5

   Season the mashed potatoes with salt and nutmeg. Wash parsley, dab dry and chop. Arrange meatballs with mashed potatoes and cauliflower on plates. Put onion rings on the puree and serve sprinkled with parsley.

Nutrition Facts

KCAL
400 kcal

CARBS
34 g

FATS
13 g

PROTEINS
34 g