Balletjes in de Mosterdsaus met Frietjes
Meatballs in Mustard Sauce with Fries
A beloved Belgian classic featuring tender meatballs simmered in a creamy, tangy mustard sauce, traditionally served with crispy fries. This dish is a comforting staple in Belgian cuisine.
🧂 Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 medium Onion(finely chopped)
- 50 g Breadcrumbs
- 1 large Egg
- 50 ml Milk
- 2 tbsp Parsley(chopped)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 30 g Butter
- 30 g Flour
- 400 ml Beef broth
- 3 tbsp Dijon mustard
- 100 ml Heavy cream
- for serving Fries
👨🍳 Instructions
- 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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.