Horseradish mashed potatoes with meatballs

Horseradish mashed potatoes with meatballs

Based on 28 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"As the weather is getting colder, this comforting and hearty dish is a perfect dinner choice after a long day. The unique spiciness of fresh horseradish will make your meatballs and mashed potatoes much more interesting."

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
25 g
horseradish
250 g
potatoes
200 g
ground veal
½
onion
½ clove
garlic
½
bread roll
150 ml
milk
½
egg
1 g
salt
75 g
butter
9 g
flour
100 ml
veal stock
100 ml
cream
g
ground nutmeg
ground allspice
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

knife, cutting board, large pot, bowl, frying pan, spatula, large bowl, cast iron pan, ladle, potato ricer, saucepan, fine grater

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cook-potatoes

How to cook potatoes

how-to-cut-an-onion

How to cut an onion

danish-meatballs

Danish meatballs

Nutrition per serving

Cal742
Protein31 g
Fat52 g
Carb36 g
  • Step 1/5

    Peel potatoes and add to a pot of cold water, then bring to a boil. While potatoes cook, finely dice onion and mince garlic. Crumble dried bread in a bowl and pour milk into it.
    • 250 g potatoes
    • ½ onion
    • ½ clove garlic
    • ½ bread roll
    • 100 ml milk
    • knife
    • cutting board
    • large pot
    • bowl

    Peel potatoes and add to a pot of cold water, then bring to a boil. While potatoes cook, finely dice onion and mince garlic. Crumble dried bread in a bowl and pour milk into it.

  • Step 2/5

    Heat vegetable oil in a pan, then add onion and garlic and sauté until golden brown. In a large bowl, mix ground veal with sautéed onion, garlic, soaked bread roll, and egg. Season with salt, pepper, and allspice. With your hands, form the mixture into meatballs.
    • 200 g ground veal
    • ½ egg
    • 1 g salt
    • pepper
    • ground allspice
    • vegetable oil (for frying)
    • frying pan
    • spatula
    • large bowl

    Heat vegetable oil in a pan, then add onion and garlic and sauté until golden brown. In a large bowl, mix ground veal with sautéed onion, garlic, soaked bread roll, and egg. Season with salt, pepper, and allspice. With your hands, form the mixture into meatballs.

  • Step 3/5

    Heat some vegetable oil in a cast-iron pan. Add meatballs and fry until browned. Remove meatballs from heat, reserving meatball juice in the pan. Add butter and flour to pan, then deglaze with veal stock. Add in cream and bring to a boil. Let the sauce simmer until reduced.
    • 25 g butter
    • 9 g flour
    • 100 ml veal stock
    • 100 ml cream
    • vegetable oil (for frying)
    • cast iron pan
    • ladle

    Heat some vegetable oil in a cast-iron pan. Add meatballs and fry until browned. Remove meatballs from heat, reserving meatball juice in the pan. Add butter and flour to pan, then deglaze with veal stock. Add in cream and bring to a boil. Let the sauce simmer until reduced.

  • Step 4/5

    At the same time, use a potato ricer to mash cooked potatoes. Heat remaining butter and milk, nutmeg, and salt in a small saucepan, then stir in with the mash. Grate some horseradish over it.
    • 50 g butter
    • 50 ml milk
    • g ground nutmeg
    • 15 g horseradish
    • potato ricer
    • saucepan
    • fine grater

    At the same time, use a potato ricer to mash cooked potatoes. Heat remaining butter and milk, nutmeg, and salt in a small saucepan, then stir in with the mash. Grate some horseradish over it.

  • Step 5/5

    Cook the meatballs again in the sauce, then serve together with mashed potatoes. Grate more horseradish to garnish. Enjoy!
    • 10 g horseradish

    Cook the meatballs again in the sauce, then serve together with mashed potatoes. Grate more horseradish to garnish. Enjoy!

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