Dutch meatballs with mustard sauce

Name: Dutch meatballs with mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg minced half to half (for 2 3 days, see tips); 8 el bread crumbs; 50 ml milk; 2 Eggs beaten; 1 mespoint nutmeg; 75 g butter; 1 el mustard; 75 ml cooking cream

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.

Ingredients

Directions

Make the minced meat with the breadcrumbs, the milk and the eggs.
Add nutmeg and pepper and salt to taste.
Divide the minced meat into 10 equal portions and roll into nice balls with wet hands.
Heat the butter in a frying pan and fry the meatballs around brown.
Add 75 ml water and roast the meatballs with the lid slanted on the pan in 25-30 min.
Until done.
Take the meatballs out of the pan and keep 4 balls warm under aluminum foil.
Allow the rest to cool down and store in the refrigerator until use.
Pour 100 ml of water (or white wine for more flavor) into the pan and stir the tins with a spatula.
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.
Serve the meatballs with the mustard sauce.
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.
Add pepper and salt to taste..