Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Dutch meatballs with mustard sauce
 
 
4 ServingsPTM40 min

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.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Make the minced meat with the breadcrumbs, the milk and the eggs.
  2. Add nutmeg and pepper and salt to taste.
  3. Divide the minced meat into 10 equal portions and roll into nice balls with wet hands.
  4. Heat the butter in a frying pan and fry the meatballs around brown.
  5. Add 75 ml water and roast the meatballs with the lid slanted on the pan in 25-30 min.
  6. Until done.
  7. Take the meatballs out of the pan and keep 4 balls warm under aluminum foil.
  8. Allow the rest to cool down and store in the refrigerator until use.
  9. Pour 100 ml of water (or white wine for more flavor) into the pan and stir the tins with a spatula.
  10. 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.
  11. Serve the meatballs with the mustard sauce.
  12. 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.
  13. Add pepper and salt to taste..


Nutrition

560Calories
Sodium3% DV65mg
Fat72% DV47g
Protein52% DV26g
Carbs3% DV9g
Fiber12% DV3g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading