Slow-Cooked Dutch Meatballs with Endive and Potato Mash

Method

1. In a bowl, mix ground beef, pork, onion, garlic, breadcrumbs, eggs, and milk to form meatballs.
2. Shape into 1.5-inch balls and set aside.
3. In a large pot, sauté onions and garlic until softened.
4. Add meatballs and cook until browned on all sides.
5. Stir in cream of mushroom soup, beef broth, and thyme.
6. Simmer on low heat for 30-40 minutes, allowing flavors to meld.
7. While meatballs cook, prepare the mash: boil potatoes until tender, then mash with butter and milk.
8. In a separate pan, sauté endive until wilted, then mix with mashed potatoes.
9. Adjust seasoning and serve meatballs with endive and potato mash.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.