Horseradish mashed potatoes with meatballs

Based on 13 ratings

Johanna 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

Servings:-4+
50 g horseradish
500 g potatoes
400 g ground veal
onion
1 clove garlic
bread roll
300 ml milk
egg
2 g salt
150 g butter
18 g flour
200 ml veal stock
200 ml cream
1¼ g ground nutmeg
ground allspice
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
742
Protein
31 g
Fat
52 g
Carb
36 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.
    • 500 g potatoes
    • onion
    • 1 clove garlic
    • 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

    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.
    • 400 g ground veal
    • 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

    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.
    • 50 g butter
    • 18 g flour
    • 200 ml veal stock
    • 200 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.
    • 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!
    • 20 g horseradish

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