Kale mash with meatballs
Kale mash with meatballs
Dutch kale with an Italian twist. Delicious with Italian-spiced meatballs, sun-dried tomatoes, mascarpone, and toasted pine nuts.
Preparation
Peel and halve the potatoes. Chop the sun-dried tomatoes into small pieces.
Place the potatoes in a large pot of boiling water and top with the kale. Simmer gently for 20 to 30 minutes, depending on your preference.
Meanwhile, combine the ground meat with the egg and Italian Meat Mix and knead well. Form meatballs of about 30 grams, about the size of a ping-pong ball.
Heat 2 tbsp olive oil in a frying pan and fry the meatballs over medium heat for about 8 to 10 minutes until golden brown and cooked through.
Meanwhile, toast the pine nuts in a dry frying pan until golden brown.
Drain the potatoes. Mash the potatoes and kale until smooth. Add the kale mix, mascarpone, and sun-dried tomatoes and stir well. Serve the mashed potatoes with the Italian-spiced meatballs and garnish with toasted pine nuts.
Ingredients
- 500 g gehakt
- 1 kg aardappelen
- 300 g verse boerenkool
- 100 g zongedroogde tomaten, uitgelekt
- 250 g mascarpone
- 1 ei
- 40 g pijnboompitten
- 1 zakje Mix voor Boerenkool
- 1 zakje Mix voor Gehakt - Italiaans
- 2 el olijfolie
- kokend water
