For the mash potatoes:
potatoes and place in pot with salted water. Slowly bring to a very gentle
simmer and cook until fork tender. When the potatoes are almost done, place the
milk and butter in a pot on the stove and warm until butter has melted. Once
the potatoes are cooked, drain and place in the pot with the milk and butter.
Start mashing the potatoes with a potato masher; add more milk if it is too
have a potato ricer, perfect, but if you don't, a good old kitchen sieve will
do the trick.
spoon some potato into the sieve and with the back of the spoon, work the
potatoes through the sieve and repeat until all the potatoes are done. If you
want a really, really creamy mash, repeat the process once more. If necessary add
salt. Add a final grating of whole nutmeg and serve.
For the meatballs:
Soak bread in water for about 2 minutes. Squeeze
the bread to remove all the water and add, with all other ingredients to the
ground beef. Mix with the hands, but do not over-mix. Make small meatballs keep
one side.For the onion and red wine gravy:
Preheat oven to 180°C. On the stove top, in an oven-proof pan or
skillet, heat the oil and sauté the onions and garlic until it becomes
translucent. Add all the other ingredients and allow to cook until the onions
are soft and the sauce has reduced somewhat. Now place the meatballs in the
sauce and place in the oven for about 45 minutes. What you are looking for is,
meatballs with a slight browning on the top and onions that have reduced to a
sticky gravy. Crumble some goat's cheese over the top. Serve with creamy
with permission of My Easy Cooking.
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