John Myers
Meatballs – Brussels Sprouts and Mashed Potatoes
The perfect meatballs – brussels sprouts and mashed potatoes recipe with a picture and simple step-by-step instructions.
- *****Für DIE BULETTEN*****
- 500 g Minced meat
- 1 Onion
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tsp Mustard
- 1 tsp Chili Sauce (Sambal Oelek)
- Salt
- Pepper
- Hot paprika powder
- Dried oregano
- Thyme dry
- 50 g Sheep cheese Bulgarian
- *****Für DEN ROSENKOHL*****
- 1 kg Brussels sprouts
- 100 g Gorgonzola
- Salt
- Nutmeg
- *****Für DAS KARTOFFtbspSTAMPF*****
- 1,5 kg Potatoes
- 1 shot Milk
- 1 Tbsp. Butter
- 2 Tbsp. 8 Kräutermischung TK
- Salt
- Roasted onions
- Peel the onion, dice it finely and put it in a bowl with the minced meat and all the other ingredients for the meatballs, except for the sheep’s cheese, and mix well.
- Clean the Brussels sprouts and cook them in salted water.
- Peel the potatoes, cut them into cubes and cook them in salted water.
- Cut the sachaf cheese into cubes, form meatballs from the minced meat, press a cube of sheep’s cheese into each meatball and fry the meatballs brown in a pan with clarified butter.
- Pour off the Brussels sprouts, sprinkle with nutmeg and melt the Gorgonzola in the Brussels sprouts, toss well and keep warm.
- Drain the potatoes, add milk, butter and herbs, bring to the boil again and mash the potatoes with a potato masher.
- Arrange the meatballs with the Brussels sprouts and mashed potatoes on plates, garnish the mashed potatoes with fried onions and serve.
Facebook Comments