Dutch New Meatballs
Dutch New Meatballs


Beetroot Salad: 

Slice the cooked beetroot and red onion into rings and mix with spices and vinegar. 

Parsley potato salad: 

  1. Peel and wash the potatoes and cut into quarters or halves, depending on their size. In a pot, bring the potatoes to the boil, cover with salted water, and cook for approx. 25 min. 
  2. Drain from water and season with melted butter, salt, pepper, and parsley. 

Meatballs & Sauce: 

  1. Prepare the new-meatball: Heat an oven to 200 degrees on grill. 
  2. heat butter in a large skillet or frying pan over medium-high heat. Sauté the onion until translucent and cool down. 
  3. In a bowl, mix together all the ingredients of the meatballs and mix well to a homogeneous mixture. Shape into 40g balls. 
  4. Bake the meatballs in the oven for 10 minutes and set aside. Once the cream sauce is ready, finish cooking the meatballs for 5 more minutes in the cream sauce. 
  5. Prepare the sauce. In a saucepan over medium heat, melt 3/4 tbsp. butter with the flour, mix well. Pour in 400 ml of vegetable stock and cook for a few minutes until creamy.  
  6. Whisk the cream with the egg yolk and stir into the sauce.  
  7. Add the capers and season with vinegar, salt, and pepper. Do not let it boil any more. 
  8. Serve in each plate new-meatballs with creamy sauce, alongside beetroot salad and parsley potatoes. 
  9. Bon Appetite!   
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For the meatballs:

1 package Redefine Beef Mince (250 g), defrosted

1/2 (60 g) finely chopped onion

1 1/2 (20 g) tbsps. butter *

1 tbsp. (3 g) freshly chopped parsley

1 (50 g) egg (lightly beaten) *

½ cup (85g) breadcrumbs

3 tbsps. (45 ml) soy sauce

For the sauce:

1.5 cups (400 ml) vegetables stock

1/8 bay leaf

1/8 clove

3/4 tbsp. (10 g) butter *

1 1/2 tsps. (7 g) flour

4 tbsps. (40 g) cream *

1/4 (12 g) egg yolk *

1 1/2 tsps. (4 g) capers

Wine vinegar to taste

For the beetroot salad

2 (400 g) cooked beetroots, sliced

1/2 (60 g) red onion, sliced

1 1/2 tbsps. (22 ml) wine vinegar

1 1/2 tbsps. (22 ml) vegetable oil

Salt and pepper to taste

A pinch (1g) of ground caraway seeds

For the Parsley Potatoes

1.25 cup (300 g) potatoes, cooked and cut in half

1/2 tbsp. (10 g) butter *

1 tbsp. (10 g) freshly chopped parsley

Salt and Pepper

*To make this recipe vegan, use a plant-based alternatives for butter or cream. Substitute the egg with 4 tsps. of ground chia seeds dissolved in one cup of water.