Stamppot with chicken meatballs

Step 1

Bring plenty of water with a pinch of salt to the boil in a pan with a lid for the potatoes and carrot. Peel the potatoes and cut into coarse pieces. Cut the carrot into 1/2 cm thick slices. Boil the potatoes together with the carrot, covered, for 12 - 15 minutes. Drain and allow to steam without a lid.

Step 2

Place the string beans just covered in water in a pan with a lid and bring to the boil, covered. Boil the string beans for 8 - 10 minutes. Drain in a colander and rinse under cold water to stop the string beans from cooking any further. It's okay if the string beans cool down. Meanwhile, cut the red onion into half rings.

Step 3

Heat 1/2 tbsp butter per person in a frying pan with a lid over medium heat. Brown the chicken meatballs on all sides for 3 - 4 minutes. Add the red onion. Reduce heat and simmer, covered, for a further 4-5 minutes until onions are soft.

Step 4

Add the onion chutney and 2 tbsp water per person to the skillet. Season with salt and pepper, stir well and heat for 3 minutes.

Step 5

Meanwhile, roughly mash the potatoes and carrot with a potato masher. Add per person: 1/2 tbsp butter and 1 tsp mustard. Add a splash of milk if needed to make it smooth. Stir in the string beans and season with salt and pepper.

Step 6

Divide the stew among the plates. Place the chicken meatballs on top and pour the onion gravy over it.