Stamppot with meatballs

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 500 g carrot(s)
• 1 m.-sized onion(s)
• 50 g butter
• 250 ml milk
• 500 g minced meat, mixed
• 1 tsp mustard
• 1 tsp sweet paprika powder
• 1 tsp marjoram
• ½ tsp, sautéed nutmeg, freshly grated
• 50 g breadcrumbs
• 1 egg(s)
• 2 tsp vegetable stock powder
• Salt
• ½ tsp, levelled pepper, black

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Traditionally from the Netherlands.

First, peel the potatoes and carrots and skin the onion. Quarter the potatoes and onion and slice the carrots. Place in a medium-sized saucepan and cook in salted water with water added. If you like, add a teaspoon of stock powder. Meanwhile, place the minced meat in a bowl and season with the following ingredients: salt, pepper, paprika (if you have it, you can replace half of the paprika with smoked paprika), mustard, and nutmeg (0.25 teaspoon). Then add 25g of breadcrumbs and the egg and knead everything well. Now form small balls and roll them in the remaining breadcrumbs. Melt 25g of butter in a pan and fry the meatballs until nicely browned. Once the vegetables are tender (approx. 20 minutes cooking time), drain the cooking water and mash the vegetables. Then mix well with the remaining butter, hot milk, 1 teaspoon of broth, marjoram, 0.25 teaspoon of nutmeg, and salt if desired. Serve the stamppot on plates and top with the gehaktballetjes. Brown gravy can be served with it. Stamppot met gehaktballetjes – a traditional Dutch dish, it is also called hutspot.