John Myers
Onion and Marjoram Puree for Meatballs
The perfect onion and marjoram puree for meatballs recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- Salt
- 2 Shit Toast
- 3 medium sized Onion
- 500 gr Half / half minced meat
- 1 Egg
- Pepper, sweet paprika
- 8 Shove Breakfast bacon
- 5 Styles Marjoram fresh
- 250 ml Milk
- Peel the potatoes, wash them, cut them in half and put them in the salted water for approx. Cook for 20 minutes.
- Soak the toast. Peel and dice the onions. Knead the minced meat, squeezed toast bread, 1/3 of the onions, egg and spices. Shape meatballs.
- Fry the bacon without fat until crispy on kitchen paper. Fry the meatballs in the remaining frying fat for about 15 minutes. Wash and chop the marjoram, except for something to garnish.
- Heat me up. Drain and roughly mash the potatoes, stir in the milk. Season with salt.
- Fry the rest of the onions around the frying fat until brown. Break the bacon into pieces. Fold into the mashed potatoes with the onions and marjoram. Serve with meatballs and garnish with the rest of the marjoram.
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