Dutch East Indies Meatballs Recipes

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.

Steps:

• Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
• Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

Steps:

• Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs.
• Chill for about 30 minutes.
• Make into 4-6 meatballs.
• Heat the butter and brown the meatballs for about 15 minutes, turning them a couple of times.
• Reduce the heat to simmer and cook the meatballs for another 15 minutes, turning a few times.
• Remove the meatballs, add the water or beef stock and bring to a high heat. Add a little ketjap manis or Maggi seasoning to the mixture and you will have a lovely gravy to serve with the meatballs.
• NOTES : Some people coat the meatballs with breadcrumbs before frying.
• We soak the bread in a bit of milk, and then press out the milk from the bread before adding to the ground beef.
• We almost always use just the ground beef, and it is very good.
• This is good served with homefries and lots of mayonnaise.

Steps:

• Drain the pineapple chunks, reserving 1/2 cup syrup. Set aside.
• Combine the ground round, breadcrumbs, milk, beaten egg, chopped onion, and chopped parsley. Mix well. Shape the mixture into 16 meatballs, inserting a pineapple chunk into the center of each meatball. Set any remaining pineapple chunks aside.
• Combine the butter, oil, and curry powder in a large skillet. Brown the meatballs in the butter mixture over medium heat until browned. Drain meatballs, discarding the drippings. Set aside and keep warm.
• Combine the reserved pineapple syrup, vinegar, sugar, cornstarch, and soy sauce in a saucepan; stir well. Add pineapple chunks; cook over medium heat, stirring constantly, until thickened and bubbly. Serve meatballs with the sauce. (over rice as a main dish, or with toothpicks as an appetizer).

Steps:

• In large bowl, mix well first 5 ingredients and 1 1/2 teaspoons salt; shape into 1 1/2-inch meatballs.
• On waxed paper, coat meatballs with flour.
• In 12-inch skillet over medium-high heat in hot salad oil, cook meatballs, a few at a time, until well browned, removing them as they brown to drain on paper towels.
• Pour drippings from skillet and discard.
• In skillet, heat to boiling pineapple and its liquid, tomato sauce, green peppers, vinegar and 1 teaspoon salt; return meatballs to skillet.
• Reduce heat to low; cover and simmer for 15 minutes or until green peppers are tender-crisp, stirring frequently.

Steps:

• Chop the onions finely. Put a little canola oil in a pan, turn the heat to medium. When the oil is hot, add the onions and a pinch of salt, turn down the heat to low-medium and saute, covered, for about 10 mins, until yellow and soft. Simmer from time to time.
• Remove the onions from the pan, and put on a bowl to cool down.
• Grate the carrot using the coarse side of the grater. Squeeze well between your palms afterwards, to get rid of all the water.
• Grate the potatoes using the fine side of the grater. Squeeze well between your palms afterwards.
• Dunk the slices of bread (crust removed) in a little milk for 3 seconds and then squeeze well between palms to get rid of all the liquid.
• Mince the garlic cloves (you can remove the germs if you wish - in this way, the garlic smell won't stay with you 2 days afterwards).
• Remove the leaves from the parsley and dill, and finely chop them.
• Put the minced meat, potatoes, carrot, eggs, garlic, onion, bread slices, dill, parsley, bread crumbs, pepper in a large bowl. Mix everything together (with your hands or mixer). Add 1/2 Tbs salt, mix, and taste the composition. Add another 1/2 Tbs salt if you think it's needed. I normally put 1 Tbsp salt in total. Also, of course, you can add more pepper if you like it more spicy.
• Press the mixture against the pan and 'pat' it slightly with you hands to look uniform. Then cover the bowl and let the mixture rest in the fridge for 1 hour. This will firm up the mixture.
• Remove the mixture from the fridge 20 minutes before cooking.
• Take 1 heaped Tblsp of mixture at a time, and with your hands wet, form the meatballs. Place the meatballs on a plate.
• In a deep medium sized frying pan, put canola oil until it's about 1.5 inches in height. Let the oil heat up on a medium-high heat. It's important that the pan is not too wide, so that the oil inside is quite deep in order to cover the meatballs well from all sides when cooking.
• When the oil is hot, turn down the heat to medium, and put the meatballs in the pan. Fry on one side for 4 mins, then turn on the other side, fry for 4 mins, then 1 min again on each side.
• Remove the meatballs from the pan and place on a paper towel to absorb the oil.
• That's it! I hope you'll like :).

Steps:

• Add the water or stock to a large saucepan and bring to a boil over medium heat. Add the remaining ingredients and return to a boil. Reduce heat to low, cover tightly and simmer for 15 minutes.
• Remove from heat and set aside, covered, for another 5-10 minutes. Discard cinnamon stick, fluff with a fork and serve hot.
• Optional, Stir 1-2 tablespoons of butter into the cooked rice at the end.