The tastiest Dutch meatballs according to Grandma's recipe.
Beat the egg with the milk. Crumble the biscuits over the egg. Add the nutmeg and clove and season with salt and pepper.
Knead the egg mixture through the minced meat and form 4 equal sized balls with wet hands.
Heat the butter in a frying pan. Place the meatballs in the pan as the foam starts to pull away. Roast on high heat.
Roll the balls around with a wooden spatula, so that they become nicely evenly brown. Turn the heat down.
Place the lid on the pan and gently fry the meatballs for about 20 minutes. Turn occasionally.
Take the meatballs out of the pan and keep them warm. Stir in the tomato paste through the shortening and add the water.
Bring the whole to the boil and stir the cakes well. Season the gravy with pepper and salt.
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