Step 1/5
- 500 g potatoes
- 1 onion
- 1 clove garlic
- 1 bread roll
- 200 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
- 400 g ground veal
- 1 egg
- 2 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
- 50 g butter
- 18 g flour
- 200 ml veal stock
- 200 ml cream
- vegetable oil (for frying)
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
- 100 g butter
- 100 ml milk
- 1¼ g ground nutmeg
- 30 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!
