Dutch meatballs come in different sizes, small meatballs for soup or big meatballs for the normal.
500 grams (18 oz) ground meat, half-and-half
2 shallots or one small onion
1 egg, beaten
1/2 teaspoon of nutmeg, ground
1/2 teaspoon of salt
1/2 teaspoon of black pepper, ground
2 tablespoons of prepared mustard
2 slices of white bread
100ml (3.4 fl oz) milk
2 tablespoons of flour
50 grams (1.8 oz) butter
100ml (3.4 fl oz) beef bouillon
Method Of Preparation Preparation: 10 min › preparation: 25 min › ready in: 35 min Cut the onion into small pieces, chop the parsley and crumble the biscuits over a bowl (very fine). Mix this with the ground beef, egg, salt and pepper to taste, tablespoon mustard and nutmeg. Form 4 balls of the minced meat mixture. Leave a hefty Kah melt butter in a casserole over high heat. Roasting the gehatballen around Brown to. Then add half a cup of (hot) water, which sweet soy, ketchup and mustard and stir. Cant put the lid on the pan, lower the heat and leave to simmer the balls cooked in about 25 minutes.