Dutch Kale Mash Pot with Country Meatballs

ground beef

🥗Healthier: ground turkey

💰Cheaper: pork

Ground turkey is leaner, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective alternative.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Chicken sausage is lower in fat, while hot dogs are usually cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water reduces costs.

Prepare spices for meatballs by crushing nutmeg, black peppercorns, coriander seeds, and bay leaves into a powder.

Chop shallots and garlic finely.

Heat duck fat in a frying pan over medium heat and fry shallots and garlic until translucent, then let cool.

Soak bread in milk, then squeeze out excess milk.

In a bowl, combine ground beef, soaked bread, salt, egg, spices, shallots, garlic, and Dijon mustard, then mix well.

Form meatballs weighing between 950 to 180 grams each.

Fry meatballs in duck fat until browned on both sides, about 7 minutes each side.

Pour gravy over meatballs and add water, then simmer on low heat or place in the oven at 170 degrees Celsius for 2 hours.

Peel and cut potatoes into chunks, rinse in cold water, and boil in salted water for 30-40 minutes until cooked.

Chop kale into 2 cm pieces, rinse in cold water, and boil in salted water for 25 minutes until cooked.

Drain potatoes and kale, then let steam to remove moisture.

In a pot, combine kale, butter, nutmeg, pepper, salt, egg yolks, and milk, then mash together until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens