👨‍🍳 作り方

1. 1

   Prepare the hutspot base: Place the potato chunks, chopped carrots, and quartered onions in a large pot. Cover with cold water, add 1 tsp of salt, and bring to a boil. Cook for 25-30 minutes, or until all vegetables are tender.

   ⏱️ 30 minutes
2. 2

   While vegetables cook, make the gehaktballen: In a bowl, combine the ground beef, breadcrumbs, egg, milk, nutmeg, 0.5 tsp salt, and 0.5 tsp black pepper. Mix well until just combined; do not overmix.

   💡 プロのコツ: Overmixing can result in tough meatballs.
3. 3

   Form the mixture into 4 large meatballs. Heat butter or oil in a large skillet over medium-high heat. Sear the meatballs on all sides until nicely browned.

   ⏱️ 8 minutes
4. 4

   Reduce heat to medium-low, add about 100ml of water or beef broth to the skillet, cover, and let the meatballs simmer gently for 20-25 minutes, or until cooked through.

   ⏱️ 25 minutes
5. 5

   Drain the cooked vegetables for the hutspot, reserving about 200ml of the cooking liquid. Mash the vegetables together with the reserved liquid until you achieve a coarse mash. Season with the remaining 0.5 tsp salt and 0.5 tsp black pepper. Keep warm.

   💡 プロのコツ: A potato masher works best for a traditional hutspot texture.
6. 6

   Prepare the jus: Remove the meatballs from the skillet and set aside. Pour off excess fat, leaving about 1 tbsp in the pan. Add the flour and whisk to form a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.

   ⏱️ 10 minutes
7. 7

   Serve the hutspot topped with the gehaktballen and generously drizzled with the jus.