Christmas Meatballs with Wildham and Pine Nuts

Ingredients for 4 People:

• 1kg potatoes Charlotte
• pepper, salt
• 8 small red onions
• 4tbsp Liquid Blue Band
• 1tsp sugar
• 150g rucola
• 1.5tbsp smooth mustard
• 4tbsp Blue Band Finesse for enriching
• 50g pine nuts
• 100g thick sliced ??or wildham Ardennes ham
• 500g minced beef
• 8tbsp chopped herbs with breadcrumbs
• 0.5tsp chopped rosemary + 4 nice sprigs
• 4 sheets of aluminum foil

Recipe Preparation:

1. Fold the sheets of aluminum foil wide strips and form large rings of approximately 12 cm.
2. Peel the potatoes, cut them into quarters and boil them in a layer of salted water for about 20 minutes.
3. Peel and halve the onions meantime. Cut each half into 5 wedges.
4. Heat 2 tbsp margarine toss the onions, sugar and pepper and allow the onions with the lid on the pan on a very low heat for about 20 minutes until cooked.
5. Drain the potatoes, strain them and mix with candied onions, arugula, ½ tbsp mustard, Finesse and pepper to taste.
6. Rooster - while the potatoes stand - the pine nuts in a dry skillet lightly brown.
7. Cut the ham into thin strips and mix with minced meat, chopped herbs, rosemary, ½ tbsp mustard and pine nuts.
8. Shape chopped 20 small balls. Heat 3 tbsp margarine and fry the meatballs brown. Add 200 ml of hot water and let the meat for about 10 minutes until done.
9. Mix in a bowl, ½ tbsp mustard with a few spoonfuls of chopped gravy and add the mixture.
   
   Serving tips
   
   1. Put the rings on 4 warm plates.
   2. Fill them with the puree and place the balls look beautiful on top.
   3. Remove the rings.
   4. Drop here and there to the mashed potatoes gravy and put a sprig of rosemary on the meatballs.
   5. Give the rest of the gravy there..