Ingredients: 3 meatballs, 1 large onion, 500 ml stock, 2 tablespoons apple spread, 75 grams raisins, 2 jars curly kale, 800 grams waxy potatoes, knob of butter, salt,
Number of persons: 3
Bake 3 meatballs around brown in hot butter. Remove the meatballs from the pan and keep aside. Fry in butter 1 large chopped onion until golden. Meanwhile heat the curly kale. Cook the potatoes in cold water with a little salt. Add 500 ml stock, 2 tablespoons apple spread and 75 grams raisins to the onion. Allow the sauce to boil. Lower the heat and place the meatballs back in the sauce. Let the sauce thicken in about 15 minutes on low heat. Drain the potatoes when they are done. Add the kale and a knob of butter and mash it into a stew. Serve the kale with the meatballs and sauce Liege. Enjoy!