Meatballs with rosemary, mint and garlic puree

Mix the mince with the onion, 2 cloves of garlic, the egg, rosemary and half of the mint. Shape balls and put them in the fridge.

Cook the potatoes with salt until done. Heat 2 tablespoons of oil and fry the meatballs in about 15 minutes around brown and cooked. Remove them from the pan.

Add the sifted tomatoes and stock to the shortening and stir in the mustard. Cook in half. Add the meatballs again.

Cook the peas. Drain the potatoes and make with the rest of the garlic, the rest of the oil, salt and pepper an airy puree.

Serve the meatballs with the mashed potatoes. Sprinkle the peas with the rest of the mint.