Stamppot and Dutch Meatballs
Ingredients: ground beef and pork mixed, ketchup manis, mustard, ground nutmeg, ground black pepper · 90 min cook time · 800kcal · ~₩22,000
Ingredients
500g ground beef and pork mixed, 2tablespoon ketchup manis, 2tablespoon mustard, 1teaspoon ground nutmeg, 0.5teaspoon ground black pepper, 0.25teaspoon salt, 50g bread crumbs, 0.25cup butter, 1head endive, 1kg potatoes, 250g bacon, 0.5cup milk, 1dash vinegar
Instructions
1. Mix ground beef and pork, ketchup manis (or soy sauce and honey/brown sugar), 2 tablespoons of mustard, 1 teaspoon of ground nutmeg, around half a teaspoon of ground black pepper, around a quarter teaspoon of salt, and bread crumbs in a bowl.
2. Form the mixture into four large meatballs by hand.
3. Melt a quarter cup of butter in a pan until it turns brownish.
4. Carefully place the meatballs into the pan. When the sides turn brownish, flip them over to brown all around.
5. Once golden brown all around, place the meatballs on their flat side, reduce heat to low, and simmer slowly with the lid halfway closed for about 30 minutes.
6. While meatballs are cooking, finely chop the endive.
7. Peel and wash 1 kilogram of potatoes, then cut them into large chunks.
8. Put potatoes in water and add some salt, then boil them.
9. Chop 250 grams of bacon and stir-fry it in a warm pan until crispy.
10. Drain the boiled potatoes and mash them. Add half a cup of milk, 1 tablespoon of mustard, 1 teaspoon of nutmeg, and a quarter teaspoon of salt. Mix well.
11. Add the chopped endive to the warm mashed potatoes and mix until it shrinks.
12. Add the crispy bacon to the stamppot and mix.
13. Add a dash of vinegar to the stamppot for a final touch.
14. Serve the stamppot by pressing it into a volcano shape on the plate, making a well for the meatball juice. Serve with a meatball.
Source: Watch the original video