Meatballs and beetroot with pepper

Name: meatballs and beetroot with pepper
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 cut Brown bread; 1 medium sized egg; 5 g Spice meatballs bag of 10 g; 1 el French mustard; 350 g minced beef; 800 g sticking potato; 4 el unsalted butter or margarine; 18 g gravy bag; 250 ml tap water; 800 g grated beetroot pack of 400 g; 25 g fresh chives

Meatballs with gravy, potatoes and beetroot.

Ingredients

Directions

Cut the sandwich into small cubes. Mix the bread with the egg, the meatballs, herbs and mustard.
Knead the minced meat through. Shape 8 balls and press a little flat.
Boil the potatoes in a layer of water with salt to taste in ca.15 min until done and drain.
Heat the butter in the frying pan and bake as the foam starts to pull away the meatballs around brown. Add the gravy and the water.
Let the mince with the lid half on the pan, over medium heat in about 15 minutes. Turn every now and then.
Melt the butter in a deep pan. Add the beet and lots of black pepper. Scoop and warm up on medium heat.
Slice the chives and stir in. Divide the meatballs, potatoes and beetroot on plates. Spoon the gravy over the minced meat and the potatoes.

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Nutrition

614Calories

Sodium11% DV265mg

Fat46% DV30g

Protein56% DV28g

Carbs19% DV58g

Fiber8% DV2g

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