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Hutspot met Gehaktbal
A hearty and comforting Dutch dish featuring mashed potatoes and carrots with onions, traditionally served with a large, flavorful meatball.
🧂 Ingrédients
- 1 kg Potatoes(starchy, peeled and quartered)
- 500 g Carrots(peeled and roughly chopped)
- 2 large Onions(peeled and quartered)
- 50 g Butter
- 100 ml Milk(warm)
- 500 g Ground beef
- 50 g Breadcrumbs
- 1 large Egg
- 0.5 tsp Nutmeg(grated)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Place potatoes, carrots, and onions in a large pot. Cover with cold water and add a generous pinch of salt.
💡 Conseils de pro: Ensure vegetables are fully submerged. - 2
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
⏱️ 25 minutes - 3
While vegetables cook, prepare the gehaktbal: In a bowl, combine ground beef, breadcrumbs, egg, nutmeg, salt, and pepper. Mix well.
💡 Conseils de pro: Don't overmix, or the meatball can become tough. - 4
Form the mixture into a large ball. Heat a tablespoon of butter in a frying pan over medium-high heat and brown the meatball on all sides.
⏱️ 10 minutes - 5
Drain the cooked vegetables, reserving about 100ml of the cooking water. Mash the vegetables thoroughly with a potato masher or ricer.
💡 Conseils de pro: For a smoother texture, use a food mill. - 6
Stir in the butter, warm milk, and reserved cooking water until the hutspot is creamy. Season to taste with salt and pepper.
- 7
Place the gehaktbal on top of the hutspot and serve immediately.
💡 Conseils de pro: Serve with a dollop of mustard if desired.
💡 Conseils de pro
- ✓Use starchy potatoes like Bintje for the best mash.
- ✓Don't be afraid to season generously.
- ✓The reserved cooking water adds extra flavor to the mash.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a bay leaf to the vegetable cooking water for extra aroma.
- Serve with a side of apple sauce.
- For a vegetarian version, omit the meatball and serve with vegetarian gravy.