Dutch-style Meatballs

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground pork 250g (0.55 lb) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 1 egg 1 egg
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, milk, egg, nutmeg, cloves, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into medium-sized meatballs, about 2 inches in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs to the skillet, making sure not to overcrowd them. Cook in batches if necessary.
4. 4.
   Fry the meatballs for about 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through.
5. 5.
   Once cooked, remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. 6.
   Serve the Dutch-style meatballs hot with creamy mashed potatoes and a side of tangy mustard.

Treat your ingredients with care...

• Breadcrumbs — If you don't have breadcrumbs on hand, you can make your own by toasting a few slices of bread and then processing them in a food processor until they turn into fine crumbs.
• Ground nutmeg — For the best flavor, use freshly ground nutmeg instead of pre-ground nutmeg. Grate a whole nutmeg seed using a fine grater or a microplane.

Tips & Tricks

• To ensure tender meatballs, avoid overmixing the meat mixture. Mix until just combined to prevent the meatballs from becoming tough.
• For extra flavor, you can add a splash of Worcestershire sauce or a tablespoon of Dijon mustard to the meat mixture.
• If you prefer a softer texture, you can soak the breadcrumbs in milk for a few minutes before adding them to the meat mixture.
• To check if the meatballs are cooked through, insert a meat thermometer into the center of a meatball. It should read 160°F (71°C) for fully cooked meatballs.
• Leftover meatballs can be stored in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.

Serving advice

Serve the Dutch-style meatballs with a generous dollop of creamy mashed potatoes and a side of tangy mustard. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the meatballs on a platter, placing them in a neat row. Spoon a portion of creamy mashed potatoes next to the meatballs and drizzle some mustard over the top. Sprinkle with chopped parsley for an elegant touch.