Meatballs creamy sauce mash (Print)
Juicy meatballs, rich sauce, and smooth mash come together for something nobody can resist.
# Ingredients:
→ Meatballs
01 -
1 teaspoon black pepper
02 -
80 g breadcrumbs
03 -
1.5 teaspoons salt
04 -
500 g ground beef
05 -
1 egg
06 -
1 teaspoon sweet paprika
→ Sauce
07 -
Salt
08 -
Pepper
09 -
1 handful parsley, chopped up
10 -
1 onion, diced
11 -
2 garlic cloves, minced
12 -
1 tablespoon tomato paste
13 -
200 ml cream
14 -
100 ml veggie broth
→ Mashed Potatoes
15 -
100 ml milk
16 -
100 g butter
17 -
1.5 kg floury potatoes
18 -
Salt
19 -
Pepper
20 -
1 pinch nutmeg
21 -
100 ml water from boiling potatoes
# Steps:
01 -
Sprinkle some chopped parsley over everything and plate it up with the mashed potatoes while they're still hot.
02 -
Let the browned meatballs warm through with the sauce, covered, over medium heat for 5–10 minutes, then adjust salt and pepper.
03 -
Soften diced onions in the meat juice, then add the garlic for just a bit. Stir in tomato paste, let it cook for a second, and pour in cream and broth.
04 -
Shape about 25 g of mixture into little balls. Sear them all over in a little oil for around 10 minutes, then lift them out of the pan.
05 -
Mix ground beef, egg, breadcrumbs, paprika, salt, and pepper together really well.
06 -
Peel and chop your potatoes into even chunks. Boil in salty water till they're soft—about 20 to 30 minutes.
07 -
Drain potatoes, keeping back 100 ml of that starchy water. Mash the warm potatoes with hot milk, butter, reserved water, salt, pepper, and a pinch of nutmeg.
# Notes:
01 -
If you want your mash super creamy, heat the milk first and mash the potatoes while they're still hot.