| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Ethnic food, Meat | 4 | Servings |
INGREDIENTS
| 1 | c | Lean ground beef |
| 1 | c | Lean ground pork; (or all beef) |
| 1 | Egg | |
| 2 | sl | White bread; crusts removed |
| 1 | sm | Onion; minced |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Ground mace |
| 1/2 | ts | Ground pepper |
| 3 | tb | Butter |
| 1/2 | c | Water OR beef stock |
| Ketjap manis OR Maggi seasoning to taste |
INSTRUCTIONS
Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs. Chill for about 30 minutes. Heat the butter and brown the meatballs for about 15 minutes, turning them a couple of times. Reduce the heat to simmer and cook the meatballs for another 15 minutes, turning a few times. Remove the meatballs, add the water or beef stock and bring to a high heat. Add a little ketjap manis or Maggi seasoning to the mixture and you will have a lovely gravy to serve with the meatballs. NOTES : Some people coat the meatballs with breadcrumbs before frying. We soak the bread in a bit of milk, and then press out the milk from the bread before adding to the ground beef. We almost always use just the ground beef, and it is very good. This is good served with homefries and lots of mayonnaise. Recipe by: Let's Go Dutch Again Posted to MC-Recipe Digest V1 #1005 by "chussey@synapse.net" <chussey@synapse.net> on Jan 12, 1998
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