Why Meat Balls?
I don’t know if it is because I am on holiday or because the Dutch really know how to cook, but whenever I am in Holland I seem to find my self overwhelmingly happy with every meal I eat.
This said I think I am also lucky in having a family that like good food and know how to cook it.
I got this recipe from my uncle Jan on my recent vacation to Holland (and Italy).
These meatballs are amazingly good. Think rich hearty moist and succulent spiced meatballs with a delicious jus made from their own cooking juices.
They are perfect served with steamed rice and vegetables or al dente pappardelle drizzled with olive oil. Or if you are being indulgent (which I am sure you will be after tasting one of these) crunchy fresh bread spread with plenty of creamy butter, a hot meat ball and plenty of jus to mop it all up with.
Thank you Jan for this recipe it is wonderful.
400g Chuck or blade steak, cut into 1 inch cubes
250g Pork butterfly or loin steaks, cut into 1 inch cubes
150g Pork belly(rind off), cut into 1 inch cubes
2 eggs, beaten
50g fresh breadcrumbs
1 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika powder
1/4 teaspoon ground dried chilli ( or chilli flakes)
2 teaspoons salt
1/2 teaspoon ground black pepper
flour to dust
Place meats in a meat mincer, or a food processor and pulse until the meat breaks down (be careful not to mince the meat too fine though, you don’t want a mouse like consistency). You can also ask you butcher to mince these meats for you, if you wish.
In a large bowl place the mince, beaten eggs, breadcrumbs and spices. Mix thoroughly until all ingredients are combined. If the mixture is a little dry or wet add more egg or breadcrumbs.
Roll a small ball the size of a 10 cent coin, fry in a little olive oil to test for seasoning. When you are happy with the seasoning, roll the balls the size of tennis balls and dust them with flour.
Heat a little olive oil in an earthenware or heavy based pot with a lid and brown all sides. When the balls are golden brown add enough water to cover and place on the lid . Cook on a low heat for 1 1/2 hours.
Take the balls out, skim the fat off the jus and reduce by 1 /3.
(2 balls per person)