Meatballs with mashed potatoes

Last Updated on December 7, 2024

Fried meatballs prepared from a mixture of minced meat, garlic, eggs, milk, breadcrumbs, onion and spices, served with mashed potatoes.

Ingredients:

For meatballs: 300 g beef neck 300 g pork shoulder 4 pcs garlic cloves 3 pcs egg 1 pk onions about 6 tbsp breadcrumbs + 4 tbsp breadcrumbs for coating 2 tsp crushed cumin 1 tablespoon full fat mustard 1 handful of mayonnaise 200 ml whole milk or 12% cooking cream pinch of ground sweet paprika freshly cracked pepper frying fat salt For mashed potatoes: 800 g of potatoes 40 g butter 200 ml milk chopped parsley or chives for garnish water salt

Procedure:

1. Grind both meats or have them ground by a butcher
2. Mix the minced meat, minced garlic, finely chopped onion and all the other ingredients, except the eggs and breadcrumbs, well and let them rest overnight in a closed container in the refrigerator
3. The next day add enough eggs and breadcrumbs to make a compact mass, season with salt if necessary
4. With wet hands, shape the meatballs, coat them in breadcrumbs and fry slowly on both sides in hot fat
5. Serve with mashed potatoes garnished with chopped chives or parsley.

Prepare mashed potatoes:
1. Peel, wash and cut the potatoes into quarters, pour hot salted water over them and boil until tender
2. Drain the water, mash the potatoes and mix well
3. Leave the casserole with the mash on a low heat and add the butter and hot milk, stirring constantly
4.

Recommendation:

A sour cucumber or salad seasoned with sweet and sour dressing is a great accompaniment to meatballs served with mashed potatoes.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová