Sunday meatballs wrapped in bacon in a puree rim, served with mustard cream and broccoli

Name: Sunday meatballs wrapped in bacon in a puree rim, served with mustard cream and broccoli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g floury potatoes; 7-10 Tbsp Salt; 2 discs Toast; 2 Onions; 1 collar Parsley; 500 g mixed minced meat; 2 TEASPOONS sweet mustard; 2 TEASPOONS spicy mustard; 1 TEASPOON Tomato paste; 7-10 Tbsp Pepper; 8 discs Bacon; 100 ml Milk; 40 g Butter or margarine; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 500 ml Vegetable broth (instant); 200 g Whipped cream; 1 TABLESPOON sauce thickener; 500 g Broccoli; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g floury potatoes
7-10 Tbsp Salt
2 discs Toast
2 Onions
1 collar Parsley
500 g mixed minced meat
2 TEASPOONS sweet mustard
2 TEASPOONS spicy mustard
1 TEASPOON Tomato paste
7-10 Tbsp Pepper
8 discs Bacon
100 ml Milk
40 g Butter or margarine
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
500 ml Vegetable broth (instant)
200 g Whipped cream
1 TABLESPOON sauce thickener
500 g Broccoli
7-10 Tbsp Oil

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Dice toast and soak in cold water. Peel and finely dice onions. Wash parsley, dab dry and chop finely. Put the chopped parsley in a bowl. Squeeze the toast. Add diced onions, 1 teaspoon each of sweet and hot mustard, tomato paste and toast to the minced meat and season with salt and pepper.
2
Knead dough and form 8 meatballs. Wrap the meatballs with bacon. Drain potatoes. Add milk and fat and mash to a fine puree. Season with salt and nutmeg. Fill puree in a piping bag with a large star-shaped spout. Grease a casserole dish and spray the rim with the puree. Chill for 20 minutes. Heat the oil in a pan. Fry the meatballs for about 3 minutes on both sides. Put the meatballs into the casserole dish. Pour frying fat from the pan. Add 300 ml vegetable stock and cream, except for 3 tablespoons, to the pan.
3
Grease a casserole dish and spray the rim with the puree. Chill for 20 minutes. Heat the oil in a pan. Fry the meatballs for about 3 minutes on both sides. Put the meatballs into the casserole dish. Pour frying fat from the pan. Add 300 ml vegetable stock and cream, except for 3 tablespoons, to the pan. Bring to the boil, thicken slightly with sauce thickener and season to taste with salt, pepper and 1 teaspoon each of sweet and hot mustard. Brush the puree with 3 tablespoons of cream. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Clean and wash the broccoli and cut into florets. Steam in approx. 200 ml vegetable stock for approx. 8 minutes, remove from the pot and add to the meatballs. Serve in the casserole dish, add the sauce
4
Bring to the boil, thicken slightly with sauce thickener and season to taste with salt, pepper and 1 teaspoon each of sweet and hot mustard. Brush the puree with 3 tablespoons of cream. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Clean and wash the broccoli and cut into florets. Steam in approx. 200 ml vegetable stock for approx. 8 minutes, remove from the pot and add to the meatballs. Serve in the casserole dish, add the sauce