Meatballs on Mashed Potatoes with Apple and Greens

Ingredients

• 250 g small red‑white beetroot
• 400 g waxy potatoes
• Salt
• 1 Garlic clove
• 1 egg yolk
• a handful of freshly chopped parsley
• 2 tbsp breadcrumbs
• 400 g ground meat (e.g., lamb or beef)
• cinnamon powder
• ground pepper
• 2 tbsp clarified butter
• 1 apple
• 0.5 lemon (juice)
• 1 chicory
• 30 g Butter
• 100 ml whipping cream
• 1 tbsp thyme leaves

Instructions

1. 1.

   Wash, trim and steam the red‑white beetroot for about 45 minutes until tender.

2. 2.

   Peel, wash and boil the potatoes in salted water for about 30 minutes until cooked.

3. 3.

   Peel and finely dice the garlic. Mix with the egg yolk, parsley and breadcrumbs into the ground meat. Season with salt, a pinch of cinnamon and pepper, then shape into approximately eight small balls. Fry them slowly golden brown on all sides in hot clarified butter for 6–8 minutes.

4. 4.

   Peel the apple, quarter it, remove the core and dice the quarters. During the last about 5 minutes add 2 tbsp lemon juice to the potatoes and cook until soft together.

5. 5.

   Wash, trim and slice chicory into fine strips. Drain the potatoes with the apple, let them cool slightly and mash lightly in a bowl using a potato masher, folding in butter and hot cream. Cool the beetroot briefly, peel and cut into thin strips. Mix the beetroot, chicory and thyme into the mash, season with lemon juice and salt. Spoon into bowls, top with the meatballs and optionally dust with a pinch of cinnamon before serving.