Horseradish mashed potatoes with meatballs

Nutrition per serving

• Step 1/5

  
  • 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

  
  • 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

  
  • 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

  
  • 50 g butter
  • 50 ml milk
  • ⅝ 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

  
  • 10 g horseradish

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