Meatball with steamed endive and red wine mashed potatoes

Ingredients for 1 servings:

• 1 meatball(s) (leftover)
• some sauce (cream sauce, leftovers)
• 120 g endive salad
• 25 g onion(s), cut into fine strips
• 25 g raw ham, cut into thin strips
• 1 tbsp vinegar
• 1 tsp sugar
• salt and pepper
• 150 g potatoes, peeled and weighed
• 1 tsp butter
• 1 pinch of salt
• some red wine, sweet
• 1 tbsp maple syrup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a very tasty meal

Wash the endive, spin it dry thoroughly, and cut it into fine strips. Sauté the onion strips in a little oil. Add the endive strips. Add the vinegar and sugar to the pot and season with salt and pepper. Let the lettuce collapse. Stir in the ham strips and simmer for about 10 minutes. Boil the potatoes in salted water for about 15-20 minutes until soft, then drain. Add the butter, maple syrup, and a little red wine. Mash with a masher until puree. If the puree is too thick, add a little more red wine if desired. Arrange the vegetables, puree, and meatball on a plate. Cover the meatball with a little warmed cream sauce. Tip: Other prepared meats such as pork, beef, or poultry are also suitable instead of the meatball.