Meatballs with Potato and Broccoli Puree
- 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 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.
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.
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.