Summary

Ingredients

• 500 g Mett, half and half, or Thurinian Mett
• salt and pepper
• 1 medium onion (s)
• some breadcrumbs
• 1 egg (s)
• 1 kg leek
• 2 cups cream or milk
• salt and pepper
• nutmeg
• 1 kg potato (s)

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Instructions

1. Season the mince with salt and pepper, cut the onion into small cubes, add the breadcrumbs and the egg, knead and shape into meatballs. Brown them in the pan and keep them warm in the oven.
2. Peel the potatoes and cook in salted water.
3. Wash the leek and cut into rings, add to the saucepan with the cream or milk, season with salt, pepper and nutmeg and simmer until it is nice and creamy.
4. The potatoes are now ready, drain them and serve with the cream leek and meatballs.