GEHAKT BALLEN (DUTCH MEATBALLS)
These are really delicious and easy to make. Serve with potatoes.
Provided by Glenda Morrison de Kruif
Categories World Cuisine Recipes European Dutch
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
- Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 24.4 g, Cholesterol 168.6 mg, Fat 36.9 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 20.2 g, Sodium 1547.5 mg, Sugar 6.4 g
HETE BLIKSEM
Phillip Kirschen-Clark, the chef at Vandaag, brings a firm understanding of the intersection between sweet and savory to this side dish to lunchtime sandwiches and evening hen. "Hot lightning" is how the words translate from the Dutch: little fried fingerling potatoes combined with smoked bacon and a tiny dice of tart apples, all of it glossed in stroop, a velvety syrup made of sugar, butter, cream and molasses, then flavored with juniper, nutmeg, mace and cinnamon.
Provided by Sam Sifton
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the syrup: In a small saucepan, heat the sugar without stirring until it begins to melt. Stir occasionally until completely melted and a medium caramel color. Carefully stir in butter, cream and molasses. Add salt, juniper berries, nutmeg, mace and cinnamon. Stir until smooth. Remove from heat and steep for 30 minutes, then strain through a fine-meshed strainer. While the syrup is steeping, prepare the poached potatoes.
- For the potatoes: Place the potatoes in a medium saucepan and cover with two inches of water and season heavily with salt. Add garlic, thyme, bay leaves and cayenne pepper. On low heat, poach the potatoes until tender but not bursting, about 25 minutes. Gently strain potatoes and discard garlic, thyme and bay leaves. Set potatoes aside until no longer steaming, then transfer to the refrigerator to cool.
- For the rest: In a large skillet over medium heat, spread out the bacon and cook, stirring occasionally, until crisp and golden brown. Transfer to paper towels to drain and cool.
- In a wok or deep skillet, pour in vegetable oil to fry the potatoes, heat to 350 degrees. Cut the potatoes into 1-inch slices, and dust thoroughly with rice flour. Shake off excess flour, and place potatoes in the oil. Fry until golden brown and crispy, 2 to 3 minutes. Transfer to paper towels to drain.
- In a serving bowl, combine the syrup, bacon and apples. Add the potatoes and toss gently to mix. Season to taste with salt and cayenne. Serve.
Nutrition Facts : @context http, Calories 1217, UnsaturatedFat 65 grams, Carbohydrate 92 grams, Fat 91 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 915 milligrams, Sugar 49 grams, TransFat 1 gram
GEHAKTBALLEN: DUTCH MEATBALLS
Make and share this Gehaktballen: Dutch meatballs recipe from Food.com.
Provided by Carol H
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs.
- Chill for about 30 minutes.
- Make into 4-6 meatballs.
- 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.
HETE BLIKSEM OR HOT LIGHTNING
Apples and potatoes are a wonderful combination. The apples sweetened the potatoes. This is a traditional winter side dish. If you want to be really authentic add slices of blood sausage to the top.
Provided by Holiday1234
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel, core and chop green apples.
- Place green apples in a pan with water and simmer 20 minutes.
- Peel, core and chop green red apples and potatoes.
- Add the red apples and the potatoes.
- Cook an additional 30 minutes.
- Drain then mash all together.
- Add butter, salt and cloves.
- Add milk as needed.
Nutrition Facts : Calories 184.6, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 38.6, Carbohydrate 35.5, Fiber 5.2, Sugar 12.7, Protein 2.6
GEHAKTBALLEN MET HETE BLIKSEM
Steps:
- Gehaktballen: Kneed het gehakt met je handen in een kom en voeg hieraan de eieren, het paneermeel, de melk en de ui toe. Voeg verder naar smaak de ketjap, sambal, mosterd en ketchup toe. Kneed het geheel tot zich een vaste pap. Rol vervolgens een aantal ballen van het beslag. Doe wat boter in een koekenpan en bak de gehaktballen in 20 minuten goudbruin Hete bliksem: Schil de aardappelen en kook ze in water met zout gaar Snij de appels en maak er blokjes van Stamp de aardappelen fijn tot puree Bak de spekjes een paar minuten en haal ze daarna uit de pan Doe de boter in de pan en bak hierin de appelblokjes met de suiker zachtjes bruin Voeg een beetje water toe en stoof nog een paar minuten tot de appels zacht zijn Doe de appelblokjes met het vocht bij de aardappelpuree en roer goed door
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