Boulette with apple and bacon sauce

Ingredients

  • 1 × Apple
  • 1 × Onion
  • 1 × Pancetta
  • 200ml Cooking Cream
  • 10g Parsley
  • 5g Spices! (nutmeg?)
  • 300g Mixed Mince
  • 600g Potatoes (Floury)
  • 20g Butter
  • 1 × Egg

Method

  1. Boil plenty of salted water in a saucepan.

  2. Peel the potatoes and half or quarter depending on the size and put aside. Finely chop the parsley leaves.

  3. Mix the minced meat with salt and pepper in a large bowl, beat in the egg and add half of the chopped parsley, knead everything well and form 2 meatballs. (Tip: Adding an egg will make the meatball more tender, but you can also leave it out.)

  4. Peel and halve the onions and cut into fine strips. Quarter the apple, remove the core and cut the apple quarters into smaller slices.

  5. Put the potatoes in the boiling water. Let the potatoes simmer for about 15 minutes until they are soft.

  6. Heat 1 tbsp oil in a large pan over medium heat. Add the meatballs, diced bacon and onion strips. Fry the meatballs for approx. 5 minutes on each side, until they are no longer pink on the inside. Stir the onion strips and bacon in between. After the cooking time, remove the meatballs from the pan and keep them warm.

  7. Put apple wedges in the pan and sprinkle with cream and 75 ml water. Stir in the "Hello Muskat" spice mixture and season to taste with salt and pepper, simmer the sauce for approx. 5 minutes.

  8. Drain the potatoes using the lid, add butter and mash the potatoes. Season to taste with salt and pepper. Distribute mashed potatoes and meatballs on plates, enjoy with apple and bacon sauce and the remaining parsley.