Sweet potato stew with meatballs

Name: sweet potato stew with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg sweet potato; 225 g frozen garden peas; 1 toe garlic; 500 g half to half chopped; 30 g unsalted butter or margarine; 250 g smoked bacon strips; 2 onion; 85 ml stamppotjus in container; 400 g cut endive

Stew of sweet potato, endive and garden peas. With balls

Ingredients

Kitchen Stuff

1 casserole

Directions

Peel and cut the potatoes into equal pieces. Boil them in water with salt, if necessary, for about 20 minutes. Add the garden peas for the last 3 minutes.
In the meantime, cut the garlic finely.
Mix the garlic with pepper and possibly salt through the minced meat. Form 4 equal balls with damp hands.
Heat the butter in a frying pan and fry the meatballs on high heat around brown. Turn down the heat and fry for 15 minutes. Turn occasionally.
Heat a skillet without oil or butter and bake the bacon strips in approx. 5 min. Until done and crispy.
In the meantime, cut the onion into thin half rings. Take the bacon with the shortening from the frying pan.
Heat the butter in the same frying pan and gently fry the onion over medium heat in 5 min. Add the gravy and heat for 1 more minute.
Drain the potatoes and garden peas, but collect 1 cup of cooking liquid. Stir to a coarse puree and add some cooking water if necessary.
Spoon the endive, bacon strips and shortening through the mash. Serve with the meatballs and onion gravy.