Onion and marjoram puree for meatballs

Name: Onion and marjoram puree for meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg mealy cook. Potatoes, salt; 2 discs Toast; 3 medium-sized onions; 500 g mixed mince; 1 egg, pepper, sweet paprika; 4 discs Bacon; 5-6 Stem(s) Marjoram, 1/4 l milk

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg mealy cook. Potatoes, salt
2 discs Toast
3 medium-sized onions
500 g mixed mince
1 egg, pepper, sweet paprika
4 discs Bacon
5-6 Stem(s) Marjoram, 1/4 l milk

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 20 minutes
2
Soak the toast. Peel and chop the onions. Knead minced, squeezed toast, 1/3 onions, egg and spices. Shape into 8 meatballs
3
Fry the bacon without fat until crispy, remove. Fry the meatballs in bacon fat for approx. 6 minutes on each side. Wash the marjoram and chop, except for something to garnish
4
Heat the milk. Drain and coarsely mash the potatoes, stir in the milk. Season with salt and pepper. Take out the meatballs. Fry the rest of the onions in the frying fat until brown. Break the bacon into pieces. Add onions and marjoram to the puree. Arrange with meatballs, garnish with the rest of the marjoram
5
Drink: cold beer