John Myers
Meatballs with Parsley Mash
The perfect meatballs with parsley mash recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 1 bunch Parsley
- 1 Onion
- 3 tbsp Oil
- 250 g Ground beef
- 20 g Breadcrumbs
- 1 Egg
- 2 tsp Mustard
- 0,5 tsp Sweet paprika powder
- 1 tsp Dried marjoram
- 200 ml Cream
- 0,5 tbsp Flour
- 1 tbsp Water
- 2 tbsp Butter
- Salt and pepper
- Freshly grated nutmeg
- 2 tsp Cranberries from the glass
- Peel the potatoes, cut in half, quarter and let simmer in a saucepan covered in salted water for about 15-20 minutes.
- Roughly chop the parsley leaves. Cut the onion into fine cubes and fry in a non-stick pan with 1 tablespoon of oil until translucent, add 1 tablespoon of the parsley briefly.
- Put the minced meat, breadcrumbs, egg, mustard, marjoram, paprika powder, salt, pepper and onion mixture in a bowl and process into an even mass. Shape into about 10 balls.
- Wipe out the pan, heat 2 tablespoons of oil in it and fry the meatballs all around until light brown. Fry for 10 minutes on a mild to medium heat.
- Drain the potatoes and keep them warm in the covered pot on the switched off stove.
- Add the cream to the meatballs. Mix the flour and water and add to the meatballs, bring to the boil. Add the butter to the potatoes, mash with a potato masher and season with salt, pepper and nutmeg. Mix in the remaining parsley. Serve with meatballs, sauce and cranberry compote.
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