Gehaktballen met jus (Meatballs with sauce)

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   Dutch style meatballs are typically a lot larger than a normal meatball, and eaten as a meal. That's not to say that there aren't "normal" sized meatballs in Dutch cuisine, there are and often used in things like soup. But in this case they're larger than most people are used to.

Ingredients
1/2 lb ground beef
1/2 lb ground pork
1 egg
2 slices of white bread, crusts removed, dipped in milk
2 shallots, finely diced
2 Tbsp Dutch style mustard
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
1/2 cup water
1/2 cup beef broth/stock

Mix all ingredients except water and broth together. If the mix is too wet add some breadcrumbs as needed
Divide the meat into 4 balls, and roll them in flour
Melt a few tablespoons of butter in a skillet and brown the meatballs on all sides
Reduce heat to low, cover the pan and let simmer for 20 minutes
Turn the meatballs over, recover the pan and let simmer for another 10 minutes
Add 1/2 cup of water, recover, and let simmer another 20 minutes
Remove the meatballs to a plate to rest
Increase the heat to medium-high, and add 1/2 cup beef broth, scrape the bottom of the pan to loosen all the yummy bits
Taste the jus and adjust salt/pepper as desired.
If a thicker sauce is desired, whisk in a little corn starch and heat until thickened

Traditionally this would be served with mashed potatoes with the jus over everything, but I went with a salad and honey-butter peas. 

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pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Topic: Gehaktballen met jus (Meatballs with sauce) Posted: 27 January 2023 at 11:43
	Dutch style meatballs are typically a lot larger than a normal meatball, and eaten as a meal. That's not to say that there aren't "normal" sized meatballs in Dutch cuisine, there are and often used in things like soup. But in this case they're larger than most people are used to. Ingredients 1/2 lb ground beef 1/2 lb ground pork 1 egg 2 slices of white bread, crusts removed, dipped in milk 2 shallots, finely diced 2 Tbsp Dutch style mustard 1/2 tsp nutmeg 1/2 tsp salt 1/2 tsp black pepper 1/2 cup water 1/2 cup beef broth/stock Mix all ingredients except water and broth together. If the mix is too wet add some breadcrumbs as needed Divide the meat into 4 balls, and roll them in flour Melt a few tablespoons of butter in a skillet and brown the meatballs on all sides Reduce heat to low, cover the pan and let simmer for 20 minutes Turn the meatballs over, recover the pan and let simmer for another 10 minutes Add 1/2 cup of water, recover, and let simmer another 20 minutes Remove the meatballs to a plate to rest Increase the heat to medium-high, and add 1/2 cup beef broth, scrape the bottom of the pan to loosen all the yummy bits Taste the jus and adjust salt/pepper as desired. If a thicker sauce is desired, whisk in a little corn starch and heat until thickened Traditionally this would be served with mashed potatoes with the jus over everything, but I went with a salad and honey-butter peas.
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

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