Meatballs with parsley beans

Name: Meatballs with parsley beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Bread roll (previous day); 2 large onions; 1 collar Parsley; 750 g mixed minced meat; 1 egg (size M); 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 500 g Chanterelles; 750 g green beans; 1 kg floury potatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 100 g Whipped cream; 1 TEASPOON Instant vegetable stock; 200 ml Milk; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp grated nutmeg; 50 g diced smoked ham

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Bread roll (previous day)
2 large onions
1 collar Parsley
750 g mixed minced meat
1 egg (size M)
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
500 g Chanterelles
750 g green beans
1 kg floury potatoes
2 TABLESPOONS Oil
1 TABLESPOON Flour
100 g Whipped cream
1 TEASPOON Instant vegetable stock
200 ml Milk
2 TABLESPOONS Butter or margarine
7-10 Tbsp grated nutmeg
50 g diced smoked ham

Directions

1
Soak rolls in water. Peel and finely dice onions. Wash parsley, dab dry, chop finely. Squeeze the bread roll well. Minced, knead 1/3 each of the onions and parsley, bread roll, egg and mustard. Season with salt and pepper. Form 8 meatballs from the mixture, chill.
2
Wash the mushrooms carefully, drain well and clean them. Wash and clean the beans and cut them into pieces. Cook in boiling salted water for 15-20 minutes. Peel, wash and chop potatoes. Cook in boiling salted water for about 20 minutes. Heat 1 tablespoon of oil in a saucepan and fry the mushrooms. Add 1/3 of the onions and fry briefly. Dust with flour and sauté briefly while turning. Add cream and 300 ml water, bring to the boil. Stir in broth and simmer for 5 minutes. Heat 1 tablespoon of oil in a large frying pan, fry the meatballs on each side for about 6 minutes. Drain the beans, rinse with cold water and drain. Drain the potatoes and let them evaporate briefly. Mash with milk and 1 tablespoon of fat to a puree.
3
Add cream and 300 ml water, bring to the boil. Stir in broth and simmer for 5 minutes. Heat 1 tablespoon of oil in a large frying pan, fry the meatballs on each side for about 6 minutes. Drain the beans, rinse with cold water and drain. Drain the potatoes and let them evaporate briefly. Mash with milk and 1 tablespoon of fat to a puree. Season to taste with salt and nutmeg. Melt 1 tablespoon of fat in a saucepan. Fry the rest of the onions and ham. Swivel the beans in it. Mix in 1/3 of the parsley and season with salt and pepper. Season the mushrooms with salt and pepper, sprinkle the rest of the parsley over them. Arrange the meatballs on the beans. Drizzle the frying fat over the puree, add the chanterelle cream
4
Melt 1 tablespoon of fat in a saucepan. Fry the rest of the onions and ham. Swivel the beans in it. Mix in 1/3 of the parsley and season with salt and pepper. Season the mushrooms with salt and pepper, sprinkle the rest of the parsley over them. Arrange the meatballs on the beans. Drizzle the frying fat over the puree, add the chanterelle cream