Meatballs in Caper-Olive Sauce – Served with Mashed Potatoes

Remove the skin from the onions, finely dice. Pluck marjoram, clean chives, parsley and chop finely. Remove the garlic from the skin and press it, clean the spring onions and cut them into diagonal pieces. Peel tomatoes, remove seeds and cut fillets, remove seeds from olives and cut into rings.

Heat half of the milk for the puree. Peel the potatoes, clean them and cut them into pieces. Boil them in light salted water, drain them, steam them well and press them into the hot milk. Mix minced meat with egg, onion, garlic, parsley, curd cheese, chives, marjoram and season with salt and pepper.

Form meatballs from the minced mixture and simmer gently in meat or vegetable soup for five to six minutes. Heat saucepan with clarified butter, sauté onions until translucent, dust with flour, pour in vegetable soup. Add the remaining half of the milk and simmer on low heat.

Add whipped cream and season with salt and pepper, add capers and olives. Heat frying pan with clarified butter, sauté spring onions, season with salt and pepper. Add tomatoes.

Add fresh butter to mashed potatoes form, season with salt and nutmeg, stir with wooden spoon until smooth.

Serve:

Arrange dumplings on deep plate, cover with sauce, spread vegetables evenly all around, shape mashed potatoes next to it and garnish with sprigs of marjoram.

581 Kcal – 38 g fat – 30 g egg white – 31 g carbohydrates – 2, 5 Be

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