Healthier Version Of A Classic Recipe

Meatballs with Potato and Broccoli Puree

5
Average: 5 (12 votes)
(12 votes)
Meatballs with Potato and Broccoli Puree
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the potatoes
400 grams baking potatoes
salt
200 grams Broccoli
For the meatballs
1 stale White roll
½ zucchini
1 small carrot
1 onion
10 grams butter
600 grams mixed Ground meat
1 egg
1 teaspoon medium hot Mustard
freshly ground peppers
30 grams clarified butter
For the puree
150 milliliters lukewarm milk
30 grams butter
Nutmeg
How healthy are the main ingredients?
potatosaltBroccolizucchinicarrotonion

Preparation steps

1.

For the potatoes: Peel and rinse potatoes. Boil in salted water for 30 minutes. Rinse broccoli and add to potatoes with 15 minutes of cooking time left.

For the meatballs: In the meantime, soak bread in lukewarm water. Rinse and finely grate the zucchini. Peel carrot and finely grate. Peel and mince onion. Heat butter in a pan and cook onion. Remove from heat and let cool.

2.

Combine meat, egg, zucchini, carrot, onion, mustard and well-squeezed rolls to form a dough. Season with salt and pepper. Shape into meatballs. Heat butter in a pan and cook meatballs on all sides until golden brown. Reduce heat and cook meatballs until done.

3.

Drain potatoes and broccoli, evaporate over low heat and mash. Add milk and butter to form a smooth puree. Season with salt, pepper and nutmeg. Serve meatballs with puree.