Meatballs brown sauce mash (Print Version)
# Ingredients:
→ Main ingredients
01 -
800 g of mixed ground meat
02 -
1 dark Trappist beer (Westmalle)
03 -
2 shallots
04 -
1 green celery stalk
05 -
1 kg of starchy potatoes
06 -
Cornstarch
07 -
Butter
08 -
Nutmeg
09 -
Salt and pepper
# Instructions:
01 -
Add salt and pepper to the ground meat and shape it into even-sized meatballs. Cover them and cook on high heat in a skillet for about 10 minutes. Toss in thinly sliced shallots when they're almost done.
02 -
Pour the Trappist beer into the skillet to scrape up the brown bits. Let it simmer gently for 15-20 minutes. Stir in a little cornstarch mixed with water if you need to thicken it.
03 -
Wash the celery and cut it into slices. Steam it for around 10 minutes. At the same time, peel and rinse the potatoes. Boil them in salted water for 20 minutes.
04 -
Drain the potatoes and mash them up with some butter. Sprinkle in nutmeg along with a little salt and pepper to taste.
05 -
Serve a few meatballs and a scoop of celery mash on each plate. Make a little well in the mash and pour some hot sauce into it.
# Notes:
01 -
Don’t overwork the ground meat or the meatballs might lose their softness.