Dutch meatballs with gravy
Super delicious and juicy Dutch meatballs with an irresistable gravy.
Servings: 7 meatballs
Ingredients
- 500 grams minced lean beef
- 2 eggs beaten
- 60 grams bread crumbs
- 1.5 tbsp coarse mustard
- 1.5 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp nutmeg
GRAVY
- 250 ml beef stock
- 1 tbsp soy sauce
- 25 grams butter
Equipment
- Large skillet
Instructions
- Knead all the ingredients for the meatballs in a bowl and add a pinch of salt and pepper. Form seven firm balls of the same size (this will ensure that they cook evenly).
- Allow the meatballs to rest, covered, in the refrigerator for 30 minutes to an hour. This will allow the ingredients to combine and prevent the meatballs from falling apart.
- When the meatballs have rested sufficiently, heat a frying pan with a little oil over medium heat. Place the meatballs in the hot pan and fry them evenly on all sides for 10 minutes.
- Heat the broth in another pan and add the butter to the pan with the meatballs. Again, fry the meatballs evenly on all sides until they are nicely browned.
- When the stock is hot, add it to the pan with the soy sauce. Simmer over low heat for another 30 minutes.
- You can also substitute paprika or other spices for the nutmeg in this recipe. This is a great way to vary the flavor of this meatballs and gravy recipe.
- Do the meatballs stick to your hands when you roll them? Rub some oil on your hands.
How to store
You can store the meatballs in the refrigerator for up to two days or in the freezer for up to three months.