Meatballs in Balsamic Onion Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), floury boilin
- 400 g broccoli, fresh or frozen
- Salt water
- 150 ml milk
- 50 g butter
- 4 onion (s), red or white
- 1 onion (s), white
- 75 grams sugar
- 75 ml balsamic vinegar
- 175 ml boiling water
- 500 g minced meat, mixed
- 50 g breadcrumbs
- 2 teaspoons mustard
- 1 egg (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Finely dice the white onion and mix well with the minced meat, breadcrumbs, mustard, 1 1/2 teaspoons salt, pepper and the egg. Then shape eight meatballs of the same size as possible.
- Wash and roughly chop the broccoli. Peel the potatoes, cut in half and cook in salted water for about 25 minutes. After 15 minutes add the broccoli and cook.
- In the meantime, peel the four red onions and cut into eight wedges. Caramelize the sugar in a pan and then deglaze with 175 ml of boiling water and the balsamic vinegar.
- Boil the whole thing without the lid for 4 - 5 minutes on a low heat, add the onion wedges and simmer for another 15 - 20 minutes.
- The meatballs can now be fried, approx. 4 to 5 minutes on each side. Then heat the milk and butter in a saucepan and add the drained potatoes and broccoli. Coarsely mash everything, season with nutmeg and serve with the meatballs and caramelized onions in the sauce.
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