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Evareneg
Dutch meatballs with mustard sauce
A tasty Dutch recipe. The main course contains the following ingredients: meat, chopped half-to-half (for 2-3 days, see tips), breadcrumbs, milk, eggs (beaten), nutmeg, butter, mustard and cooking cream.
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Ingredients
Directions
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Make the minced meat with the breadcrumbs, the milk and the eggs.
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Add nutmeg and pepper and salt to taste.
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Divide the minced meat into 10 equal portions and roll into nice balls with wet hands.
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Heat the butter in a frying pan and fry the meatballs around brown.
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Add 75 ml water and roast the meatballs with the lid slanted on the pan in 25-30 min.
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Until done.
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Take the meatballs out of the pan and keep 4 balls warm under aluminum foil.
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Allow the rest to cool down and store in the refrigerator until use.
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Pour 100 ml of water (or white wine for more flavor) into the pan and stir the tins with a spatula.
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Stir in the mustard, the cream and pepper and salt to taste and heat the sauce with the 4 meatballs for another 2-3 minutes.
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Serve the meatballs with the mustard sauce.
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Tasty with boiled potatoes and stir-fried cauliflower: cut the cauliflower into small florets and stir-fry until al dente - on high heat al dente.
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Add pepper and salt to taste..
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Nutrition
560Calories
Sodium3% DV65mg
Fat72% DV47g
Protein52% DV26g
Carbs3% DV9g
Fiber12% DV3g
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