Endive Mash with Chicken Meatballs or Vegetarian Balls

**Making the Meatballs** Combine the ground chicken with paprika powder, mustard, and panko. Form into balls of 4–5 cm.

**Frying the Meatballs** Heat a little oil in a pan. Fry the meatballs until cooked through and browned on all sides.

**Cooking the Potatoes** Wash the potatoes and cut larger ones in half. Cook them in a shallow layer of water with a lid.

**Preparing the Celery** Remove any strings if necessary. Slice into thin strips, then chop into smaller pieces.

**Preparing the Stamppot** Check if the potatoes are tender. Add the celery and cook for 1 minute more. Drain. Add endive, oat milk, and nutmeg. Mash until well combined and creamy.

**Making the Sauce** Remove the meatballs from the pan. Add flour to the pan drippings and stir to combine. Add the bouillon cube and boiling water. Stir until a smooth sauce forms. Return the meatballs to the sauce.

**Serving** Serve the stamppot with the meatballs and sauce.