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Birdseed
Dutch meatballs with sprouts and apple
As Grandma used to make: a plate full of potatoes, Brussels sprouts, apples and of course the meatballs.
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Ingredients
Directions
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Bring two large pans of water with possibly salt to the boil. Clean the potatoes and cut unpeeled into 1 cm slices.
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When the water boils in a pan, add the potatoes and cook for 10 minutes until tender. Drain.
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When the water boils in the other pan, add the sprouts and cook for 8 minutes until al dente.
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Meanwhile, mix the mince with the egg and the panko. Turn 4 balls with moist hands.
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Heat half of the butter together with the oil in the frying pan and fry the balls in about 20 minutes on medium heat around golden brown and done.
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Take the balls out of the pan and keep warm under aluminum foil.
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Add the water, the bouillon tablet and the flour to the pan, stir well with a whisk and simmer over medium heat to a gravy in 5 minutes.
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Stir frequently.
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In the meantime, heat the rest of the oil in the large frying pan. Fry the potato slices in 8 minutes until golden brown.
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In the meantime cut the apples into quarters, remove the core and cut lengthwise into slices of 1/2 cm wide.
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Remove the potatoes from the frying pan and melt the rest of the butter in the pan. Add the apples and cook on a medium heat for 3 minutes.
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Add the sprouts and cook for 2 minutes.
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Spread the baked potatoes, sprouts, apple and meatballs over the plates. Divide the gravy over the balls.
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Nutrition
950Calories
Sodium0% DV1.080mg
Fat77% DV50g
Protein76% DV38g
Carbs26% DV79g
Fiber64% DV16g
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