John Myers
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Potato and Brussels Sprouts Puree with Meatballs
The perfect potato and brussels sprouts puree with meatballs recipe with a picture and simple step-by-step instructions.
For the potato and Brussels sprouts puree
- 1 Kg Potatoes
- 1 KG Cauliflower
- 2 tbsp Butter
- 1 a cup Cream
- 1 shot Milk
- Salt
- Nutmeg
- Vegetable broth
For the meatballs
- 500 g Minced meat
- 1 Onion
- 1 Egg
- 2 Garlic cloves
- 1 tsp Mustard
- 1 tsp Tomato paste
- 2 tbsp Breadcrumbs
- Salt
- Pepper
- Hot paprika powder
- Dried oregano
- Dried thyme
- Clarified butter
- 100 g Sheep cheese
Aside from that
- 1 tbsp Butter
- 50 g Ham cubes
- Peel the potatoes, cut them into small pieces and cook in the vegetable stock until cooked.
- Clean the Brussels sprouts and cook them in vegetable stock
- Peel the onion and the garlic cloves, cut them into small pieces and place them in a bowl with the minced meat, add the egg, breadcrumbs, mustard, tomato paste, salt, pepper, paprika, thyme and oregano, knead everything well, shape the meatballs and insert them into each meatball Squeeze pieces of sheep’s cheese, fry the meatballs in clarified butter on each side until they are nice and brown.
- Drain the potatoes and Brussels sprouts, put some “Brussels sprouts” aside, put the potatoes with the Brussels sprouts, butter, milk, cream, salt and nutmeg in a saucepan and use a potato masher to make a puree.
- Sauté the set aside Brussels sprouts in a pan with a little butter and the diced ham.
- Arrange the meatballs with the potato and Brussels sprouts puree and the Brussels sprouts in diced ham on a plate and serve.
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