This meatball sandwich is oh-so-Dutch and will keep you going for a few hours. I put carrots, onions and herbs in mine - meatballs are a fantastic vehicle for extra vitamins, as long as you chop them finely. These meatballs are also great for dinner, served with veggies and gravy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 tbsp butter
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 3/4 lb ground beef (340 g)
- 1 egg
- 1 slice sourdough bread, finely diced
- 4 tbsp finely chopped parsley
- 1/4 tsp ground coriander
- 1/4 tsp freshly grated nutmeg
- A pinch of cinnamon
- Salt & pepper to taste
- 2 tbsp butter
- -----------
- Crispy bread rolls
- Romaine lettuce (or frisee lettuce)
- Slices of tomato
- Zaanse mustard mayo
Preparation:
Heat the butter in a frying pan on a low heat and cook the onion and carrots until soft and caramelized (at least 5 to 10 minutes). Meanwhile, knead the ground beef, egg, sourdough bread, parsley, spices, salt & pepper. Add the cooked onion and carrots and mix well. With wet hands, form medium sized balls.
Wipe the frying pan with a paper towel and return to the hob. Add butter to the pan on a medium heat. When the butter turns foamy, add the meatballs and brown on all sides. Now turn the heat down low, cover the pan and leave to cook for 15 minutes.
Serve the meatballs on crispy bread rolls that have been split lengthways and topped with lettuce, slices of tomato and mustard mayo. Makes approx. 10 meatballs.
