The best meatballs EVER (at least IMO)

(5 Posts)

Yup, they are very, very good and will now be going into the 'easy staples to do on a regular basis' pile. Served up with cous-cous which absorbed the gravy very nicely indeed.

Thank you so much for posting the recipe. thanks grin

dikkertjedap Sun 24-Feb-13 20:44:34

Dutch way of serving is with vegetables like sprouts or cauliflower or green beans and boiled potatoes (because the gravy is wonderful).

I copied the amount of salt right at the start wrong: it is not 5 g of salt but a pinch of salt.

They sound good. What did you serve with? I'd want them with chips! :-)

I will try these during the week and report back! (Is definitely meatball weather at the moment)

dikkertjedap Sat 23-Feb-13 21:17:51

I found this recipe in a local paper. I have made it twice since, and still cannot believe how good they really are. It takes longer than the way I always used to make meatballs, but it is SO SO MUCH BETTER.

Recipe (for four people)
400 grammes half beef and half pork mince
1 large onion
half a bunch of parsley
3 tablespoons breadcrumbs
1 beaten egg
pinch of nutmeg
1 tablespoon plain flour
pinch of salt
5 grammes salt
freshly milled pepper

for the gravy:
125 grammes butter (or ghee, clarified butter)
1 heaped tablespoon of tomato puree
half a tablespoon of Dijon mustard
half a teaspoon plain flour
100ml warm water

In a frying pan or casserole pan melt 1 tablespoon of butter and add finely chopped onion (keep 1 tablespoon of finely chopped onion on the side to add to the gravy at a later stage), gently fry the onion for five minutes on low heat.

Mix the mince meat with breadcrumbs, beaten egg, nutmeg and finely chopped parsley, salt and pepper and the sauteed onion. If it is too wet add more breadcrumbs. Make four meatballs and roll them through plain flour.

Melt the remaining butter (125 g minus one tablespoon) in a small cooking pan on low fire. Once all melted, pour this butter in the main frying pan/casserole pan. Be careful to hold the small white flakes back through putting a large metal spoon in the small pan whilst pouring the liquid. Let the clarified butter become hot. Add the four meatballs and brown them for five minutes. Remove the meatballs.

Now add the remaining finely chopped onion, tomato puree, mustard and half a teaspoon of plain flour. Mix well and simmer for a minute or so. Then add 100 ml warm water, mix. Now put the meatballs back in the pan and let them simmer for 20-25 minutes with lid covering pan halfway. Add a little more warm water if necessary.

It takes me about 1 hour in total to prepare meatballs in this way, but they really are worth it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! smile

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