Nederlandse Gehaktballen - Dutch Meatballs
HomemadeDutch meatballs. Jus and recommed to make with mashed potatoes or eat it deliciously on a sandwich with a dollop of mustard.
Ingredients
- 2 tspn white pepper
- 2 tspn muskat nut
- 2 tspn sweet paprika powder
- 1 tspn ginger
- 1 tspn corianderseeds powder
- 1 tspn onionpowder
- 1 tspn garlic powder
- 0.25 tspn chilipowder
- 0.25 tspn clove powder
- 1 tspn salt
- 1 KG (50% Beef, 50% Porc Minced Meat)
- 2 beaten eggs
- 100 grams unsalted butter to fry the meatballs
- 2 Tspn of medium mustard
- 1 large fried onion
- 200 grams bread crumbs or soft oats
- 100 grams unsalted butter
- Roux (1 Tbspn flour, 2 Tbspn butter) fry for five minutes till brown
- 2 Tbpsn tomatoe puree, 1 can of crushed tomatoes
- 2 bayleaves, 1 tspn of rosemary, pinch of fennel crushed, 1 tspn thymian, fried onion, finely diced mushrooms, sliced garlic, 1 tspn rosemary/li>
1Mix the minced meat, eggs, spices, fried onions, bread crumbs or oats. Let the meat rest for 30 minutes in the fridge.
2Form 8 meatballs from 1 KG of meat. Roll the balls in white flour.
3Fry them gently in the butter until golden brown in around 30 minutes. Keep turning them to avoid burining them.
4To make the Jus remove the meatballs from the pan. First fry the onions, garlic, then add 500 Ml of beef stock. Add to a emptry container and make the Roux(butter and flour fired together for atleast 5 minutes until nice red brown)2 Tspn of tomatoe puree, canned tomatoes, a little soy sauce to taste, add a little red wine, , some dried mushrooms finely chpped previously soaked in luke warm water for 30 minutes. Cook the base just along with bayleaves, rosemary, basil, fennel, thymian (idellay fresh or very finely chopped). Add the meatballs again and let it reduce. Better to make one day ahead at least. Enjoy. Tip add a little mustard to the jus to make it even tastier. To make it saltier add a little soja sauce to make it sweeter add a little sweet soja sauce (Ketjap Manis)
Make in advance one or 2 day then it tastes even better.
