Meatballs in Limburg syrup sauce

Name: meatballs in Limburg syrup sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 bag floury potatoes (kilo's), peeled; 2 el olive oil; 1 Scale Dutch beef meatballs 375 g; 2 onions in rings; 2 el Maestricht fruit syrup pot 450 g; tray chives (25 g), in rings; 1 Scale boiled beets (500 g), peeled; 2 el White wine vinegar bottle 500 ml

A tasty Dutch recipe. The main course contains the following ingredients: meat, crumbly potatoes ((kilo's), peeled), olive oil, Dutch beef meatballs (375 g), onions (in rings), Maestrichter fruit syrup (pot 450 g), chives ((25 g)) , in rings), boiled beet ((500 g), peeled) and white wine vinegar (bottle 500 ml).

Ingredients

Kitchen Stuff

puree tamper

Directions

Cook the potatoes in a little water with a little salt in 20 minutes until done. Heat the oil in a frying pan and fry the meatballs in 10 min. Brown and done. Remove the meat from the pan. Bake the onion rings for 1-2 minutes in the shortening. Stir in the syrup with 150 ml of water and stir the cakes. Let the sauce reduce to the desired thickness in 2-3 minutes and season with salt and pepper. Put the meat back in the sauce and keep warm on low heat.
Drain the potatoes and collect the cooking liquid. Mash the potatoes with the puree mash. Add so much cooking liquid that the puree is smooth. Add the chives and season with salt and pepper. Cut the beetroot into wedges and scoop them in a bowl with the vinegar. Season with salt and pepper.
Divide the mashed potatoes over 4 plates and add the meatballs with the syrup sauce. Serve with the beetroot.