Meatballs with balsamic onions

1.

Soak the toast in cold water. Peel the onions. Finely dice 1 onion, cut the rest into thin wedges. Clean the broccoli, cut into small florets and wash. Peel the stems and dice them.

2.

Peel the potatoes, wash, quarter and cook covered in salted water for about 20 minutes. After about 10 minutes, add the broccoli florets and stems and cook.

3.

In the meantime, for the meatballs, knead the mince, egg, the pressed toast, onion cubes, mustard, approx. 1 1⁄2 teaspoons of salt and approx. 1⁄2 teaspoons of pepper. Shape approx. 8 meatballs from the mixture with moistened hands.

4.

Heat the oil in a large pan. Fry meatballs in it over medium heat for 5–6 minutes on each side. Keep warm.

5.

For the onions, caramelize the sugar in a second pan until golden yellow. Pour 175 ml of hot water and vinegar and simmer while stirring until the caramel dissolves. Reduce over high heat for 2-3 minutes.

6.

Add onion wedges and simmer for 6–8 minutes.

7.

Drain the potatoes and broccoli. Add milk and butter, heat and roughly mash everything. Season with nutmeg. Serve everything.