Meatballs with Potato and Broccoli Puree

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.