feed me comfort food
Recipe: Dutch meatball sandwich
Ronald Giphart and his wife Mascha Lammes have long since moved beyond the days when they made (and ate!) mashed potatoes with raw curly kale while young and inexperienced. For years, they have been passionate about travelling and cooking together, and in this beautiful cookbook, De wereld thuis, they share recipes from their own family kitchen, inspired by dishes and ingredients from all over the world. Ronald wrote the stories, Mascha the recipes, and the result is a delightful book that proves there is culinary hope for everyone!
On the boat to Vlieland (every spring holiday), the fun already starts for Ronald Giphart and his family with a Dutch meatball sandwich. With a bit of luck, the soft white roll is soaked through with jus from that juicy meatball in no time, and that juiciness is exactly what they have mastered at home. The secret? Fond, according to Giphart.
How to make the Dutch meatball sandwich
- Heat the oil in a frying pan and sauté the onion over low heat for about 4 minutes; leave to cool slightly.
- Place the minced meat, panko, onions, egg, curry powder, mace, sambal, mustard, ketjap and a generous pinch of salt in a large bowl and mix well.
- Place the minced meat in the refrigerator for 30 minutes.
- Then shape into four equal balls and roll them in the flour.
- Melt a generous knob of butter in a Dutch oven and brown the meatballs all over.
- Add the meat fond and simmer the meatballs over low heat for at least 30 minutes, turning them halfway through.
- Cut open the rolls, spread with a little butter, add some lettuce leaves and the meatball.
- Finish with a generous dollop of sauce of your choice.
Title: De wereld thuis
Author: Mascha Lammes and Ronald Giphart
Publisher: Thomas Rap
Price: €24.99
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