Classic Homemade Meatballs with Mashed Potatoes

1. 1 Ground pork and beefpack 500 g ≈ $7.10 105 g
2. 2 White breadpack 350 g ≈ $1.41 20 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 55 ml
4. 4 Onions≈ $1.60 per kg 25 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.3 pcs
6. 6 Breadcrumbs 10 g
7. 7 Potatoes≈ $2.15 per kg 160 g
8. 8 Butterpack 180 g ≈ $1.60 10 g
9. 9 Sunflower oil 6 ml
10. 10 Salt 2 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the bread in 40 ml (2.7 tbsp) of milk³ for 5 minutes, then squeeze out excess liquid.

2. Finely grate the onion⁴, mix with the ground¹ meat, soaked bread, 1 egg, salt, and pepper.

3. Knead the mixture for 3–4 minutes, shape into 2–3 meatballs, and coat in breadcrumbs.

4. Heat the oil in a pan, fry the meatballs for 4 minutes per side until golden brown.

5. Reduce heat, cover, and cook for another 8–10 minutes until the juices run clear.

6. Peel, chop, and boil the potatoes⁷ in salted water for 20 minutes until tender.

7. Drain the water, mash the potatoes⁷ with the remaining milk³ and butter⁸ until smooth.

8. Serve the meatballs hot with the mashed potatoes⁷.