Dug Schops Dutch Meatballs Food

DUTCH EAST INDIES MEATBALLS

Steps:

• Drain the pineapple chunks, reserving 1/2 cup syrup. Set aside.
• Combine the ground round, breadcrumbs, milk, beaten egg, chopped onion, and chopped parsley. Mix well. Shape the mixture into 16 meatballs, inserting a pineapple chunk into the center of each meatball. Set any remaining pineapple chunks aside.
• Combine the butter, oil, and curry powder in a large skillet. Brown the meatballs in the butter mixture over medium heat until browned. Drain meatballs, discarding the drippings. Set aside and keep warm.
• Combine the reserved pineapple syrup, vinegar, sugar, cornstarch, and soy sauce in a saucepan; stir well. Add pineapple chunks; cook over medium heat, stirring constantly, until thickened and bubbly. Serve meatballs with the sauce. (over rice as a main dish, or with toothpicks as an appetizer).

DUTCH MEATBALL SOUP (SHORTCUT VERSION)

Steps:

• Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside.
• In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve.
• Add cauliflower, carrots, celery, leeks and meatballs.
• Simmer 20 minute.
• Add noodles. Simmer 10 minute more.
• Serve with Dutch Maggi and Dutch rusks.

GEHAKTBALLEN: DUTCH MEATBALLS

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.

SPICY SPECULAAR DUTCH MEATBALLS

Steps:

• Cut the bacon into very thin strips.
• Ground the cookies into fine crumbs and mix them with the speculaar spice powder, ketjap, sambal and bacon, then mix all of it throughly with the ground beef.
• Roll the mixture into balls (about 24 of them).
• Heat the butter in a large pan and cook for about 10 minutes on a low heat until golden brown and cooked though.
• Serve while warm with a little extra sambal.

DUTCH MEATBALL SOUP

Steps:

• Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
• Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
• Saute until somewhat soft.
• Stir in curry powder and cook for another minute or two.
• Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
• Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
• Stir in tomato sauce or paste, and again bring soup to a boil.
• Mix together ground beef and seasonings.
• Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
• Check for taste, add salt and/or pepper if needed.
• Serve with crusty French bread and salad!

DUG SCHOP'S DUTCH MEATBALLS

Steps:

• Meatballs: Combine ingredients for meatballs. Form into 24 meatballs. Bake on shallow pan in moderate oven, 350 deg. F., for 35 minutes. Sauce: Combined all ingredients. Pour over meatballs in casserole dish. Bake, 350 deg. F., 45 to 60 minutes. Serve with flat noodles, green salad and large slices of french bread.