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Meatballs with Dill Vegetables

5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 658 kcal

Ingredients
 

  • 350 g Cucumber
  • 200 g Hokkaido pumpkin
  • 750 g Floury potatoes
  • Salt
  • 1 bunch Dill
  • 4 tablespoon Oil
  • Pepper
  • 100 g Whipped cream
  • 1 Onion
  • Flour
  • 1 tablespoon Butter
  • 175 ml Milk
  • Nutmeg
  • 500 g Minced meat seasoned by the butcher
  • 1 Egg
  • 1 teaspoon Mustard
  • 1 Onion
  • Sweet paprika
  • 2 tablespoon Breadcrumbs
  • 2 tablespoon Clarified butter

Instructions
 

  • Peel the cucumber, cut in half lengthways and remove the stones with a spoon. Then cut the cucumber into half moons about 1 cm wide. Wash the pumpkin, cut in half and remove the seeds. Cut the pumpkin into bite-sized cubes and cook in lightly salted water for a few minutes until al dente, then drain.
  • Wash and peel the potatoes and cook in salted water for about 20 minutes. Wash the dill, shake dry and chop.
  • For the minced meat, cut the onion into fine cubes. Mix the minced meat with the egg, breadcrumbs, mustard, paprika powder and the onion cubes well, shape the meatballs and fry them in clarified butter.
  • Heat some oil in a large pan. Sweat the cucumber pieces in it. Add the drained pumpkin and season with salt and pepper. Pour in the cream. Add the chopped dill and steam everything for about 5 minutes.
  • Peel the onions, cut into thin slices and dust with flour. Heat some oil in a pan. Fry the onion rings in it until crispy and set aside.
  • Drain the potatoes and mash them with the potato masher while they are still hot, add butter and milk and stir to a puree. Season to taste with nutmeg, salt and pepper.
  • Place the mashed potatoes with the fried onions on plates. Arrange with meatballs and dill vegetables and serve decorated with dill tips.

Nutrition

Serving: 100gCalories: 658kcalCarbohydrates: 15.2gProtein: 2.6gFat: 66.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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