Dutch Meatballs

Préparation

These hearty meatballs are cooked in a sauce made with appelstroop—a thick, sweet syrup similar to molasses but made with apple juice. The minced meat is typically a mixture of beef and pork, seasoned with herbs, and bound with breadcrumbs and egg. Letting the meatballs rest an hour in the refrigerator before cooking ensures they hold their shape. To make this a meal, serve them with boiled or fried potatoes and green beans or broccoli.

*This recipe originally ran in the Netherlands on HexClad.eu.

1. Combine meat, egg, breadcrumbs and nutmeg in a large bowl. Sprinkle with salt and pepper. Using damp hands, divide into 4 equal portions and roll each into a large ball. Transfer to a plate and chill, covered, 1 hour.
2. Melt butter in a HexClad 3QT/3 L Hybrid Saucepan over medium-high heat. Add meatballs and cook, turning frequently, to brown on all sides, about 5 minutes total. Transfer to a clean plate.
3. To the butter remaining in the pan, add onions and sauté over medium heat until softened, 4 minutes. Add vinegar, syrup, brown sugar, bay leaf, and cloves. Pour in water and bring to a simmer over medium-high heat. Reduce heat to low. Stir in gingersnaps. 
4. Return meatballs to pan. Cover and simmer, stirring occasionally, 20 minutes or until cooked through. Season with salt and pepper.

Tip: You can also make this with your favorite plant-based ground meat substitute.

Note: We tested this recipe with this Dutch appelstroop. There’s no precise substitute, but in a pinch you could use maple syrup or corn syrup instead.