Dutch meatballs with sprouts and apple

Bring two large pans of water with possibly salt to the boil. Clean the potatoes and cut unpeeled into 1 cm slices.

When the water boils in a pan, add the potatoes and cook for 10 minutes until tender. Drain.

When the water boils in the other pan, add the sprouts and cook for 8 minutes until al dente.

Meanwhile, mix the mince with the egg and the panko. Turn 4 balls with moist hands.

Heat half of the butter together with the oil in the frying pan and fry the balls in about 20 minutes on medium heat around golden brown and done.

Take the balls out of the pan and keep warm under aluminum foil.

Add the water, the bouillon tablet and the flour to the pan, stir well with a whisk and simmer over medium heat to a gravy in 5 minutes.

Stir frequently.

In the meantime, heat the rest of the oil in the large frying pan. Fry the potato slices in 8 minutes until golden brown.

In the meantime cut the apples into quarters, remove the core and cut lengthwise into slices of 1/2 cm wide.

Remove the potatoes from the frying pan and melt the rest of the butter in the pan. Add the apples and cook on a medium heat for 3 minutes.

Add the sprouts and cook for 2 minutes.

Spread the baked potatoes, sprouts, apple and meatballs over the plates. Divide the gravy over the balls.