Balletjes in de Mosterdsaus met Frietjes (Meatballs in Mustard Sauce with Fries)

👨‍🍳 Instructions

1. 1

   In a bowl, combine ground beef, ground pork, chopped onion, breadcrumbs, egg, milk, parsley, salt, and pepper. Mix gently until just combined. Form into small meatballs (about 3-4 cm in diameter).

   💡 Tip: Do not overmix the meatball mixture, as this can result in tough meatballs.
2. 2

   Melt butter in a large pan over medium-high heat. Brown the meatballs on all sides. Remove meatballs from the pan and set aside.

   ⏱️ 10 minutes
3. 3

   In the same pan, add the flour and whisk to form a roux. Cook for 1-2 minutes.

   ⏱️ 2 minutes

   💡 Tip: This helps to cook out the raw flour taste.
4. 4

   Gradually whisk in the beef broth until smooth. Bring to a simmer, then stir in the Dijon mustard and heavy cream. Season with salt and pepper to taste.

   💡 Tip: Whisk continuously to prevent lumps.
5. 5

   Return the browned meatballs to the sauce. Cover and simmer gently for about 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.

   ⏱️ 25 minutes

   💡 Tip: Simmer on low heat to avoid breaking the meatballs.
6. 6

   Serve the meatballs in mustard sauce hot, accompanied by freshly cooked fries.

💡 Pro Tips

• ✓For extra flavor, you can add a splash of white wine to the sauce before adding the broth.
• ✓If the sauce is too thick, add a little more broth or water. If too thin, simmer uncovered for a few more minutes.
• ✓Ensure the meatballs are cooked through; you can cut one open to check.

🔄 Variations

• Add a tablespoon of capers to the sauce for a briny kick.
• Incorporate a bay leaf and a sprig of thyme while simmering the meatballs.
• Serve with mashed potatoes or stoemp instead of fries.