Meatballs and mash
I never made meatballs like these until a couple of weeks ago. These are the proper large meatballs which i used to get at home. I had a sandwich with a meatball at the frietshop Fritez here in Rotterdam. I did ask for the recipe for the meatballs when talking to the cook there. She told me you need to first bake them, then add a broth and slowly simmer them. So i decided to make meatballs myself, and hey, i’m turned into a fan! Especially since i discovered the minced beef at the butcher Mellegers close to my home. Where i got told the AH supermarket sells that kind of minced beef as a tartaar, which is sort of a chopped steak. I didn’t ask what sort of meat is inside the minced beef sold at the AH, it does scare me a bit. My advice, get some good minced beef!
The mash is simple. Just a couple of root vegetables cooked together. Then some butter, milk, salt, pepper and nutmeg. I should get a proper potato crusher. The one i had has broken down. I use a masher now. The mash is not as finely crushed, but still pretty good!
- flowery potato
- full milk
- 250 gr minced beed (as good as you can get, i bought mine at the butcher)
- half an onion, finely sliced
- one egg
- one spoon of mustard
- a crumbled biscuit or rather.. ‘beschuitje’ (this might be dutch only, you can use dried out breadcrumbs if you can not get this)
- beef broth cube
- hot water
Making the meatballs
- slice the half onion in smaller pieces
- do these onions in a bowl
- add the minced beef
- add the egg
- slice the sage and add this
- add salt, pepper, nutmeg
- mix all this together with your hands or a fork
- divide this in two equal size pieces and roll each piece with your hands into a smooth ball
- in a sturdy pan, preferably with a lid, heat the butter till it’s brown
- add the meatballs and brown them on all sides
- cook like half a liter of water
- add the hot water to the meatballs together with the beef broth cube
- add some more mustard to the broth
- mix it all with a fork
- i added some tomato puree i had in the fridge to it, you can leave this out
- simmer on a low fire for like half an hour, with the lid on
Making the mash
- cook like half a pan of water with some salt added
- peel and slice the potato and the parsnip
- use a quarter till a third of the celeriac, peel and slice it
- i added some cabbage i had left over from making the soup last tuesday, no need for this of course!
- add it all to the water and let it cook slowly for 20 minutes
- drink a bit of wine, or port, or moscadet, or gin-and-tonic, or simply some water while you clean up your kitchen or listen to music or do something else
- once the 20 minutes have passed, you pour away the water and set the pan back on the fire and let the veggies dry a bit
- add a bit of butter, the full milk, a bit of salt and pepper and some nutmeg
Serve this on a deep plate, first the mash, then a meatball with some gravy. Enjoy!
I did forget to mention that you make two meatballs, but only a one person mash. Tomorrow i will eat the same and only warm up the meatball. I prefer my mash to be fresh.