Bart's Recipes
Place the ground beef, egg, breadcrumbs, salt and pepper in a bowl. Knead this mixture thoroughly and form four equal balls with damp hands. Cut the cauliflower into florets.
Melt half the butter in a braising pan and brown the meatballs on all sides. Turn the heat to low, cover the pan and let the meat simmer gently for twenty minutes. At the same time, cook the cauliflower florets in a pot of salted water until tender, about fifteen minutes.
Drain the cauliflower and let it steam dry briefly. Return the vegetables to the pot and add the remaining butter, the whole milk and the nutmeg. Mash this until a smooth puree forms and adjust seasoning with additional salt and pepper.
Spoon the warm cauliflower puree onto the plates. Place the cooked meatballs alongside and serve immediately.
