Sunday meatballs in a puree rim

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Cook in salted water for about 20 minutes. Soak toast. Peel and finely dice onions. Wash and chop parsley.

2. 2

   Knead the minced meat, pressed bread, onions, tomato paste, 1 teaspoon each of sweet and hot mustard, parsley, salt and pepper. Form 8 meatballs with moistened hands. Wrap with bacon

3. 3

   Grease the casserole dish. Drain the potatoes. Add 1/8 l milk and 2 tablespoons fat, mash finely. Season to taste with salt and nutmeg. If necessary fill into a piping bag (large star-shaped spout). Spray the puree onto the edge of the mould or fill in with a spoon

4. 4

   Fry the meatballs in hot oil for 5-6 minutes per side. Place in the pan. Drain the frying fat. Stir 200 ml water, 100 ml milk, 100 g cream and stock into the pan. Bring to the boil and simmer briefly. Bind lightly with sauce thickener. Season to taste with salt, pepper and the remaining mustard

5. 5

   Spread the puree with 3 tablespoons of cream. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes

6. 6

   Clean broccoli, wash it, cut it into florets. Cover and steam in little boiling salted water for about 6 minutes. Drain. Serve with the meatballs in the puree rim and sauce

Nutrition Facts

KCAL
760 kcal

CARBS
51 g

FATS
42 g

PROTEINS
39 g