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Endive Mash with a Meatball

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Stamppot rauwe Andijvie served with gravy and a meatball.
Stamppot rauwe Andijvie served with gravy and a meatball.
Course Main Meal
Cook Time 40 minutes
Servings
Ingredients
Dutch Meatballs
Course Main Meal
Cook Time 40 minutes
Servings
Ingredients
Dutch Meatballs
Stamppot rauwe Andijvie served with gravy and a meatball.
Instructions
  1. Cut bacon into small pieces and cook until crispy.
  2. Set aside.
  3. Cut endive into thin strips.
  4. Wash, drain, and set aside.
  5. Boil water in a large pot for the potatoes.
  6. Peel potatoes.
  7. Clean them, cut into large chunks, and put them into boiling water until cooked.
  8. Drain and mash the potatoes.
  9. Add warm milk little by little to make a smooth puree.
  10. Add the bacon, mustard, butter, ground nutmeg, ground black pepper, salt, and mix well.
  11. Add the shredded endive bit by bit to allow it to shrink a little as you go.
  12. Add vinegar and mix well.
Dutch Meatballs
  1. Mix ground beef and pork mix, mustard, ketjap manis, salt, ground black pepper, ground nutmeg, bread crumbs and eggs in a bowl by hand until well combined and sticky.
  2. Divide the mixture into 4 large balls.
  3. Heat up a covered pot or pan with over medium high heat.
  4. Add butter and wait until it turns brown.
  5. Cook the meatballs until all sides are golden brown.
  6. Turn down the heat and simmer for about 25 to 30 minutes.
  7. Flip occasionally until thoroughly cooked.
  8. Take the meatballs out of the pot out and set aside.
  9. Add water to the pot and cook over low heat to make gravy, add flour to make it sticky.
Recipe Notes

Serve with gravy and a meatball.

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1 2 3 8
MAIN MEALS
DESSERTS
SNACKS