Peel, dice, and boil potatoes in salted water until soft, about 20–30 minutes.
Mix ground meat with egg, breadcrumbs, and spices. Form small meatballs and fry on all sides for about 10 minutes. Remove from the pan.
Sauté the diced onion and minced garlic in the same pan. Briefly roast the tomato paste, then add the cream and vegetable broth. Season with salt and pepper to taste.
Return the meatballs to the sauce and let simmer for 5–10 minutes.
Drain the potatoes (reserving some cooking water) and mash them with butter, milk, the reserved cooking water, and a pinch of nutmeg to form a creamy puree. Season with salt and pepper if needed.
Serve the meatballs and sauce over the mashed potatoes, garnished with fresh parsley.
Cook it hands-free.
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