John Myers
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Boulettes with Mixed Vegetables and Mashed Potatoes
The perfect boulettes with mixed vegetables and mashed potatoes recipe with a picture and simple step-by-step instructions.
For the meatballs
- 400 g Chopped from the butcher you trust
- Salt pepper cumin paprika to taste
- 1 tablespoon Breadcrumbs
- 1 disc Toast
- 0,5 Diced onion
- 1 Egg
- Fat for frying
For the vegetables
- 2 Servings Mixed vegetables
- 0,5 liter Vegetable broth hot
- 1 tablespoon Butter
- 1 teaspoon Parsely
for the mashed potatoes
- 7 Potatoes
- 0,5 Onion
- Salt water
- Butter
- Mustard
- 5 tablespoon Milk hot
- Crumble the toasted bread and soak it in water and squeeze it out again. Now make a not too firm mass from the remaining ingredients mentioned above and then make meatballs from these, slowly fry them in hot fat.
- Peel and roughly dice the potatoes and dice the onion, too, boil both in salted water until soft, drain and add the hot milk, the mustard and the butter and mash everything thoroughly and stir vigorously with the wooden spoon,
- Cook the mixed vegetables until soft, drain and dress with butter and parsley. Now serve the meatballs with the mashed potatoes and the meatballs …… Nothing special, but we liked it … by the way, the rest of the meatballs also taste cold
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