1 kilo of potatoes
125 gr cream cheese with garlic and herbs
60 gr walnuts
200 ml warm milk
pinch of nutmeg
400 gr half and half minced meat
2 teaspoons minced herbs
1 callus ketchup
3 tbsp breadcrumbs (or more)
lump of butter
Peel the potatoes and put them in plenty of water and boil them for 20 minutes. Meanwhile, make the meatballs; mix the minced meat with the herbs, egg, ketchup and breadcrumbs. If the meat is still a bit sticky, add a little more breadcrumbs. Roll into 8 nice balls and dip them in the breadcrumbs for an extra crispy crust. Heat the butter in a frying pan and brown the meatballs on all sides, turn the heat to low and let them fry for another 15 minutes. Turn them over every now and then. Drain the potatoes and mash them with a pestle. Pour in the milk and stir in the cream cheese. Stir in the endive and add a pinch of nutmeg and a little pepper. Finally, stir in the walnuts.Serve the endive stew with the meatballs.
Source: Leukerecepten by leukerecepten-nl.
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