Amsterdam Classic: 'Jordanese' Meatball with Piccalilli

• Transfer the mince to a bowl. Add the onion, the panko, the mayonnaise and half of the mustard (see Tip).
• Grate in a pinch of nutmeg and season with salt and pepper. 
• Knead well to combine, then shape the mince into 1 large meatball per person.
• Coat the meatball with the cornstarch.

Tip: if preferred, add some sambal from your pantry.

• Melt a generous knob of butter in a frying pan over high heat.
• Fry the meatball for 3 - 4 minutes, turning carefully, until evenly browned.
• Lower the heat and cover with the lid, then fry for a further 8 - 10 minutes or until done.
• Meanwhile, discard the tips of the green beans and cut them in half.

• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the green beans for 2 - 3 minutes.
• Add a splash of water, then steam for 5 - 6 minutes, covered.
• Add the Surinamese-style spices and stir-fry for 1 - 2 minutes over high heat. Season to taste with salt and pepper.
• Set aside until serving, covered.

• Remove the meatball from the pan and set aside.
• Add the ketjap, the stock and the rest of the mustard.
• Mix well to combine and bring to a boil.
• Return the meatballs to the pan and simmer for 2 - 3 minutes until the jus has thickened.