Meatballs with Mashed Potatoes and Apple-Cabbage Vegetables

Ingredients

• 600 g starchy potatoes
• Salt
• 1 Shallot
• 1 Garlic clove
• 4 tbsp Vegetable oil
• 500 g mixed ground meat
• 1 egg
• 2 tbsp breadcrumbs
• 2 tbsp freshly chopped parsley
• 1 tbsp mustard
• 2 tbsp ketchup
• Salt
• black pepper (ground)
• 400 g white cabbage
• 2 Apples
• 2 shallots
• 100 g bacon cubes
• 2 tbsp Vegetable oil
• 2 tbsp freshly chopped parsley
• 2 tbsp butter
• 100 ml milk
• nutmeg

Instructions

1. 1.

   Peel the potatoes and boil in salted water for about 30 minutes. Meanwhile, peel and finely dice the shallot and garlic; sauté in 1 tbsp oil. Add the ground meat to a bowl with the remaining ingredients, mix well, and knead. If the mixture is too soft, add more breadcrumbs. Season with salt and pepper.

2. 2.

   With wet hands form small balls. For the cabbage‑apple vegetable, clean the white cabbage, remove the core, and finely dice it. Peel the apples, quarter them, remove cores, and cut flesh into strips. Dice the shallots.

3. 3.

   Sauté the cabbage, diced shallots, and bacon in hot oil. Deglaze with vegetable broth, cover, and simmer for about 10 minutes. Add apple strips and continue cooking uncovered for another 10 minutes. Finally add parsley and season with salt, pepper, and nutmeg. In a pan melt butter‑oil and brown the meatballs all around.

4. 4.

   Drain the potatoes, let them steam dry, then mash through a potato masher. Stir in butter and hot milk until a loose purée forms; add more milk if needed. Season with salt and nutmeg. Plate the purée with the cabbage mixture and meatballs on warmed plates and serve immediately.