Recipe - Gehaktballen Dutch Meatballs

1 cup Lean ground beef
1 cup Lean ground pork; (or all
beef)
1 Egg
2 sl White bread; crusts removed
1 small Onion; minced
1 One half teaspoon Salt
One half teaspoon Curry powder
One half teaspoon Ground mace
One half teaspoon Ground pepper
3 tablespoon Butter
One half cup Water OR beef stock
Ketjap manis OR Maggi
seasoning to taste

Mix the meat with the egg, bread, onion, salt and spices and form 45
meatballs. Chill for about 30 minutes. Heat the butter and brown the
meatballs for about 15 minutes, turning them a couple of times. Reduce the
heat to simmer and cook the meatballs for another 15 minutes, turning a few
times. Remove the meatballs, add the water or beef stock and bring to a
high heat. Add a little ketjap manis or Maggi seasoning to the mixture and
you will have a lovely gravy to serve with the meatballs.

NOTES : Some people coat the meatballs with breadcrumbs before frying. We
soak the bread in a bit of milk, and then press out the milk from the bread
before adding to the ground beef. We almost always use just the ground
beef, and it is very good. This is good served with homefries and lots of
mayonnaise.

Recipe by: Let's Go Dutch Again

Posted to MCRecipe Digest V1 #1005 by "chussey@synapse.net"
chussey@synapse.net on Jan 12, 1998