Pepernoten meatballs

Name: pepernoten meatballs
Total time: 30 min
Yield: 4
Ingredients: 500 gram half to half chopped; 120 gram spice nut; 1 shallot, finely chopped; 1 egg; 25 gram butter; 100 milliliters freshly squeezed orange juice

Ingredients

500 gram half to half chopped
120 gram spice nut
1 shallot, finely chopped

1 egg
25 gram butter
100 milliliters freshly squeezed orange juice

Directions

Loosen the minced meat in a bowl with a fork. Keep a pepernoot for each meatball and crumble the remaining pepernoten above the minced meat with some salt, generously freshly ground black pepper and the shavings shallot. Break the egg above it. Mix everything together and knead the minced meat well.
Divide the minced meat so that everyone has 3 meatballs. Press a spice nut in each portion and shape the mince around the spice nut into a nice ball.
Heat the butter in a frying pan until the foam pulls out and fry the meatballs around nicely brown. Pour in the orange juice and let the meatballs simmer for another 10-15 minutes until they are done. Serve the meatballs at stew or endive stew.