Amsterdam Classic: 'Jordanese' Meatball with Piccalilli
with green beans, crispy onions & potatoes
The 'gehaktbal' became a fast favourite in Amsterdam during the 20th century and its hearty, comforting flavours have remained popular ever since. Nowadays, this Jordaan classic has other variations and is even sometimes prepared with shrimp. Our recipe is packed with plenty of 'gezelligheid' to celebrate 750 years of Amsterdam!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
200 g
Potatoes
½ piece
Onion
150 g
Green beans
1 pinch
Nutmeg
25 g
Piccalilli
(Contains: Gluten, Tarwe, Mosterd, Soja)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
½ sachet(s)
Surinamese-style spices
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
Not included in your delivery
40 milliliters
Low sodium beef stock
1 tablespoon
[Plant-based] butter
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Cornstarch [or flour]
1.5 tablespoon
[Reduced salt] ketjap manis
½ tablespoon
Olive oil
½ tablespoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and cut into chunks.
- Transfer to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes, covered.
- Drain and set aside until serving, covered.
- Meanwhile, mince the onion and prepare the stock.
- 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.
- Serve the potatoes on plates with the green beans and the meatball alongside.
- Top the meatball and potatoes with the jus and the crispy onions.
- Serve the piccalilli alongside the green beans.
