Post by nini on Mar 22, 2007 20:03:26 GMT -5
Echt-hollandse gehaktbal
Classic Dutch meatballs
1 lb. lean griund beef
1 egg
1 beschuit or 2 teaspoons breadcrumbs
125 grams butter or margarine
½ tbsp tomato ketchup
salt and pepper
nutmeg (fresh)
3 cloves
bay leaf
Mix the meat well with the raw egg, the crumbled beschuit (or use fine bread crumbs), a pinch of nutmeg and salt and pepper to taste. Use a sturdy fork or a whisk.
Wet your hands and form 4 balls of the hamburger mix. Heat the butter and fry - on medium setting - the meat balls golden brown on all sides.
Add the ketchup, bay leaf, cloves, cover the frying pan, turn down the heat and let the meat balls simmer for 10 minutes. The meatballs are done when they are ‘solid’ to the touch and do not yield too much when you press on them.
Take the meatballs from the gravy and discard the bay leaf and cloves. Serve the juice as gravy. Serve on top of mashed taters or with fries and apple sauce
Classic Dutch meatballs
1 lb. lean griund beef
1 egg
1 beschuit or 2 teaspoons breadcrumbs
125 grams butter or margarine
½ tbsp tomato ketchup
salt and pepper
nutmeg (fresh)
3 cloves
bay leaf
Mix the meat well with the raw egg, the crumbled beschuit (or use fine bread crumbs), a pinch of nutmeg and salt and pepper to taste. Use a sturdy fork or a whisk.
Wet your hands and form 4 balls of the hamburger mix. Heat the butter and fry - on medium setting - the meat balls golden brown on all sides.
Add the ketchup, bay leaf, cloves, cover the frying pan, turn down the heat and let the meat balls simmer for 10 minutes. The meatballs are done when they are ‘solid’ to the touch and do not yield too much when you press on them.
Take the meatballs from the gravy and discard the bay leaf and cloves. Serve the juice as gravy. Serve on top of mashed taters or with fries and apple sauce
