Dutch Village-Style Meatballs with Potatoes and Mushroom Sauce

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This cherished village recipe combines tender meatballs with creamy potatoes and a rich mushroom sauce, creating the ultimate Dutch comfort food that has delighted generations.

The Story Behind the Recipe

When Dutch grandmothers (omas) cook, they create magic from simple ingredients. This particular recipe, treasured in small village communities, transforms basic ingredients like potatoes and ground meat into a feast that brings families together around the table.

Ingredients

For the Meatballs:

  • 600g mixed ground meat (beef and pork)
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika powder
  • 2 teaspoons Italian herb mix
  • 2 medium onions, finely chopped
  • Fresh dill, chopped
  • 2 tablespoons vegetable oil
  • 30g butter

For the Potatoes:

  • 800g potatoes, peeled and quartered
  • Fresh dill and parsley, chopped
  • 30g butter
  • Salt to taste

For the Mushroom Sauce:

  • 150g mushrooms, sliced
  • 30g butter
  • 1 tablespoon all-purpose flour
  • 200g sour cream
  • Salt and black pepper to taste
  • 1 teaspoon Italian herb mix
  • 1 teaspoon sugar

For the Fresh Garden Salad:

  • 200g mixed salad greens
  • 1 cucumber, sliced
  • 2 tomatoes, wedged
  • 1 bell pepper, sliced
  • 1/2 onion, thinly sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil

Instructions

  1. Boil potatoes in salted water until tender (about 20 minutes).
  2. Meanwhile, combine ground meat, egg, garlic, seasonings, and half the chopped onions.
  3. Form into 12-15 equal-sized meatballs.
  4. Heat oil and butter in a large skillet; brown meatballs on all sides.
  5. Remove meatballs; in the same pan, sauté remaining onions.
  6. Return meatballs to pan, cover, and cook for 15-20 minutes.

For the Sauce:

  1. Sauté mushrooms in butter until golden.
  2. Sprinkle with flour, stir for 1 minute.
  3. Add sour cream gradually, stirring constantly.
  4. Season with herbs, salt, pepper, and sugar.
  5. Simmer for 5 minutes until thickened.

For the Salad:

  1. Combine all vegetables in a bowl.
  2. Whisk mustard with olive oil.
  3. Toss vegetables with dressing.

Cooking Tips and Tricks

  • Rest meat mixture for 30 minutes before forming balls
  • Don’t overcrowd the pan when browning meatballs
  • Save potato cooking water for sauce if needed
  • Taste and adjust seasonings throughout cooking

Variations and Substitutions

  • Use ground turkey for lighter meatballs
  • Replace sour cream with crème fraîche
  • Substitute any seasonal vegetables in the salad
  • Add grated cheese to mashed potatoes

Storage and Make-Ahead Tips

  • Meatballs can be frozen raw or cooked for up to 3 months
  • Sauce keeps refrigerated for 2-3 days
  • Potatoes best prepared fresh
  • Assemble salad just before serving

FAQs

Q: Can I make this dish in advance?
A: Yes, prepare meatballs and sauce up to 2 days ahead; reheat gently.

Q: How do I keep the meatballs juicy?
A: Don’t overwork the meat mixture and avoid overcooking.

Q: Can I use pre-made meatballs?
A: Yes, though homemade provides the best traditional flavor.

Q: Is it possible to make this dairy-free?
A: Substitute sour cream with coconut cream and use dairy-free butter.

Nutritional Information (per serving, serves 6)

  • Calories: 520
  • Protein: 32g
  • Carbohydrates: 35g
  • Fat: 30g
  • Fiber: 4g
  • Sodium: 750mg

Timing

  • Prep Time: 35 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 20 minutes

This hearty Dutch village meal embodies the essence of traditional home cooking, where simple ingredients transform into a memorable feast that warms both body and soul.