Herbed Meatballs with Mashed Potatoes

In a large pot, cover potatoes with water and cook for approximately 30 minutes.

For the meatballs: Peel the onion and chop finely. Sauté onion in 1 tablespoon oil until tender and set aside. The finely dice the bread and soak in the milk.

Combine ground beef with the onions, herbs, eggs, mustard and bread mixture and season with salt and pepper. Knead until ingredients are combined. If mixture is too loose add addtional dry breadcrumbs. Form into 8-12 meatballs. Heat oil in a nonstick skillet and brown the meatballs over medium heat. Cook on each side for about 3-4 minutes.

For the potatoes: Peel the potatoes and squeeze through a ricer. Mix with hot milk and 3 tablespoons cold butter until smooth. Season with salt and nutmeg. Spread the mashed potatoes on plates and drizzle with remaining melted butter. Serve with the meatballs and garnished with herbs.