Dutch Meatballs in Rich Gravy with Parsley Potatoes and Glazed Carrots

Flavorful, homemade Dutch meatballs simmered in a savory brown gravy, accompanied by simple boiled potatoes tossed with fresh parsley and sweet, tender glazed carrots.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 1
• Cuisine: Dutch
• Difficulty: Easy
• Cost: $7.44/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• classic
• rich
• savory
• sauté
• boil

Ingredients

• 0.5 pound ground beef (80/20)
• 2 tablespoon plain breadcrumbs
• 0.13 yellow onion (very finely minced)
• 0.5 large egg (beaten)
• 1 tablespoon whole milk
• 0.13 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0.13 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 0.75 cup beef broth
• 0.5 pound new potatoes (peeled, quartered)
• 1 tablespoon fresh parsley (chopped)
• 0.5 tablespoon butter
• 4 ounce baby carrots (trimmed)
• 1 teaspoon brown sugar

Instructions

1. In a medium bowl, combine ground beef, breadcrumbs, minced yellow onion, beaten large egg, whole milk, ground nutmeg, 1/8 teaspoon of salt, and black pepper. Mix well until just combined. Form into two large meatballs.
2. Heat olive oil in a medium skillet over medium-high heat. Add the meatballs and sear for 5-7 minutes, turning occasionally, until nicely browned on all sides. Remove meatballs from skillet and set aside.
3. Reduce heat to medium. Add all-purpose flour to the skillet with any remaining meat drippings. Whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the beef broth, stirring until smooth and thickened into a gravy. Return meatballs to the skillet, bring gravy to a gentle simmer, cover, and cook for 15-20 minutes, or until meatballs are cooked through.
4. While meatballs simmer, place new potatoes in a small saucepan and cover with cold water. Add 1/8 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well. Toss with chopped fresh parsley.
5. In another small saucepan, combine baby carrots, remaining butter, brown sugar, and 2 tablespoons of water. Bring to a simmer, then cover and cook for 7-10 minutes, or until carrots are tender. Uncover and continue cooking for 1-2 minutes until water has evaporated and carrots are lightly glazed.
6. Serve the meatballs and rich gravy with the parsley potatoes and glazed carrots.

Notes

If you prefer a thicker gravy, you can simmer it uncovered for a few extra minutes after adding the beef broth and flour.

Nutrition (per serving)

• Calories: 1122
• Protein: 53 g
• Carbohydrates: 76.9 g
• Fat: 67.4 g
• Fiber: 9.7 g
• Sodium: 1671 mg
• Saturated Fat: 23.2 g
• Sugar: 14.2 g
• Cholesterol: 267 mg