A Limburg take on meatballs with a savoury sauce of mustard, white vinegar and apple syrup.
Limburg meatballs
Limburg meatballs
Method
01
Sweat the onion
Sweat one finely chopped onion in a little butter or oil until soft, then leave to cool.
02
Mix the mince
Mix with the minced beef, parsley, nutmeg, egg, breadcrumbs, 1 teaspoon of mustard, salt and pepper.
03
Fry the meatballs
Shape into meatballs and brown them all over in butter.
04
Make the sauce
Fry the second onion in the same pan. Deglaze with the vinegar and add the apple syrup, the remaining mustard and about 200 ml of water.
05
Stew
Return the meatballs to the pan. Crumble the ontbijtkoek over them and simmer gently for about 20 minutes.
Contains:
Gluten
Eggs
Milk
Mustard
Sulphites
| Calories | 403 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 26 g |
| Fat | 22 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
