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Hutspot met Gehaktballen en Jus
A hearty and traditional Dutch meal featuring a flavorful mashed mixture of potatoes, carrots, and onions, served with substantial meatballs (gehaktballen) and a rich gravy (jus). This is a comforting and filling dish perfect for colder weather.
đ§ Ingredienser
- 1 kg Potatoes(starchy variety, peeled and cut into chunks)
- 500 g Carrots(peeled and roughly chopped)
- 2 large Onions(peeled and quartered)
- 500 g Ground beef
- 50 g Breadcrumbs
- 1 large Egg
- 50 ml Milk
- 0.5 tsp Nutmeg
- 1.5 tsp Salt(divided)
- 1 tsp Black pepper(freshly ground, divided)
- 2 tbsp Butter or oil(for frying meatballs)
- 500 ml Beef broth(for jus)
- 1 tbsp Flour(for thickening jus)
đšâđł Instruktioner
- 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.
â±ïž 30 minutes - 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.
đĄ Proffstips: Overmixing can result in tough meatballs. - 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.
â±ïž 8 minutes - 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.
â±ïž 25 minutes - 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.
đĄ Proffstips: A potato masher works best for a traditional hutspot texture. - 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.
â±ïž 10 minutes - 7
Serve the hutspot topped with the gehaktballen and generously drizzled with the jus.
đĄ Proffstips
- âFor extra flavor in the meatballs, you can add finely chopped parsley or a pinch of allspice.
- âDon't over-mash the hutspot; a slightly chunky texture is desirable.
- âEnsure the meatballs are cooked through to avoid any raw meat.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a bay leaf to the vegetable cooking water for subtle aroma.
- Serve with a side of pickled beetroot for a tangy contrast.
- For a vegetarian version, use plant-based meatballs and vegetable broth.