Meatballs on mashed potatoes with horseradish

Ingredients: 

600 g of minced meat
2 old bread rolls
2 eggs
Mustard
Salt, ground pepper
horseradish (freshly shaved or from a jar: SteirerKren)
a little garlic
dripping 
800 g of potatoes
1 tablespoon of butter
100 ml milk or cream
1 onion
½ teaspoon of sugar
1/8 l red wine

Preparation: 

Soak bread rolls in warm water, crush. Mix with the mince, eggs, spices and horseradish and shape into small balls (around 4 cm in diameter) – turn in shaved horseradish (or SteirerKren). Wash potatoes, peel, cook well in salt water, strain and mix with butter and milk (or cream) into a smooth puree. Fold in freshly shaved SteirerKren according to taste. Fry the meatballs in hot fat on a medium heat (so the horseradish does not burn) all around and remove from the pan. Add finely diced onion to the pan and sweat, add sugar and lightly caramelise, deglaze with red wine and reduce, season and strain. Serve with the mashed potato.