John Myers
Meatballs in Puree Nest
The perfect meatballs in puree nest recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- Salt, pepper, nutmeg
- 2 Discs Toast
- 2 Onions
- 1 bunch Chopped parsley
- 500 g Mixed minced meat
- 1 tsp Tomato paste
- 1 tsp Sweet and hot mustard
- 8 Discs Bacon slices
- 2 tbsp Butter
- 125 ml Milk
- 1 tbsp Oil
- 100 g Cream
- 1 tbsp Broth
- 500 g Cauliflower fresh
- Peel and wash the potatoes. Approx. 20min. Cook. Soak the toast.
- Dice the onions. Knead the mince, squeezed bread, onions, tomato paste, 1 teaspoon each of mustard, parsley, salt and pepper and form 8 meatballs.
- Drain the potatoes. Add 2 tablespoons of fat and 1 / 8l of milk and mash finely. Spread the puree with salt and nutmeg in a greased baking dish. Fry meatballs in hot oil. Place in the mold and put 1 slice of bacon on each. Pour off the cooking fat. Stir 200ml water, 10ml milk, 100g cream and stock into the pan. Bring to the boil, simmer briefly and thicken. Season to taste with salt, pepper and the rest of the mustard.
- In a preheated oven at 175 degrees for about 15 minutes. to bake. Clean and wash the cauliflower and cut into florets. Covered in a little boiling water for 5 minutes. steam. Drain. Serve with meatballs in the puree nest and sauce.
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