Dutch Meatballs
There are many versions of Dutch meatballs but this is pretty close to the way my mom made them. In my mind I can still see the heavy round orange enameled dutch oven in which my mom made her Dutch meatballs.
There are many versions of Dutch meatballs but this is pretty close to the way my mom made them. In my mind I can still see the heavy round orange enameled dutch oven in which my mom made her Dutch meatballs.
This is one of my sons favourite meals. An easy recipe to change a few things to suit your taste. This recipe makes about 9-10 medium sized balls. They freeze well.
1/4 cup butter, melt your butter on high to almost smoking and put in your meatballs and turn down to medium or medium high to brown on all sides, turn them over gently. (All stoves are different) When browned add a 10 oz/284 ml can beef broth or beef consomme and 1/2 can of water. Cook on med for about 30 minutes. You want to reduce the gravy a bit.
My mother never thickened her gravy. Her gravy was always very flavorful on its own and her potatoes seemed very dry and soaked up the gravy, with a side of green beans....we loved it.
Tip: My sister Linda says "Bovril for beef stock is awesome too with a bit chopped fresh or frozen lovage..mmmmm"
TIP: IF YOU HAVE MADE IT AHEAD OF TIME AND REFRIGERATE IT THEN YOU CAN REMOVE A LAYER OF FAT THAT HAS HARDENED ON THE TOP
- About 4 cups (2 lbs) of lean ground beef or 1/2 and 1/2 with ground pork NOTE: 2 CUPS OF GROUND BEEF IS ABOUT 1 LB
- 3/4 cup bread crumbs or crush some crackers. You can add 3/4 cup oatmeal instead of bread crumbs but mom used bread crumbs.
- 1 egg
- 1 tsp salt
- 1 tsp fresh ground pepper
- 2 tsp dijon mustard
- about 2 tbsp ketchup
- I onion chopped finely
- 2 crushed garlic cloves
- 1 1/2 tsp nutmeg, I like to grate my own, McCormicks has it in its own grater attached.
1/4 cup butter, melt your butter on high to almost smoking and put in your meatballs and turn down to medium or medium high to brown on all sides, turn them over gently. (All stoves are different) When browned add a 10 oz/284 ml can beef broth or beef consomme and 1/2 can of water. Cook on med for about 30 minutes. You want to reduce the gravy a bit.
My mother never thickened her gravy. Her gravy was always very flavorful on its own and her potatoes seemed very dry and soaked up the gravy, with a side of green beans....we loved it.
Tip: My sister Linda says "Bovril for beef stock is awesome too with a bit chopped fresh or frozen lovage..mmmmm"
TIP: IF YOU HAVE MADE IT AHEAD OF TIME AND REFRIGERATE IT THEN YOU CAN REMOVE A LAYER OF FAT THAT HAS HARDENED ON THE TOP
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