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Cooking
Cheese-Stuffed Meatballs with Mushroom Ragout
· 4 servings
Season the ground meat
Put the ground meat into a bowl, add the egg, and season with garlic, salt and pepper. Mix everything together, ideally kneading it well with your hands. Feel free to add your favorite spices too — we tried garam masala and the meatballs turned out great.
Shape the meatballs and bake
Shape the meat mixture into balls. Tuck a piece of gouda into the center of each one, then seal it up well and reshape into a neat ball. Arrange all the meatballs in a baking dish. Once the dish is full, bake in an oven preheated to 200°C for 20 minutes.
Start the potatoes
While the meatballs are baking, put the potatoes on to boil for the mash and get the mushroom ragout ready.
Mushroom ragout
Clean the mushrooms and cut them into small pieces. Finely chop the shallot. Melt some butter in a large pan and sauté the shallot in it. After five minutes, add the mushrooms. Season with thyme, salt and pepper.
Sauté until done
Cook until the mushrooms are tender, roughly 15 to 20 minutes. Finally, stir in the chopped parsley.
Mashed potatoes
Add hot milk and a generous knob of butter (a really generous one) to the potatoes and whip with a hand mixer. The mash turns out wonderfully light and fluffy.