A meatball that's full of flavor in a creamy gravy. Prepared with some salty bacon and sweet thyme. A lovely ball served with a nice hotchpot or mashed potatoes.
Wednesday meatball day in the Netherlands. Well, it's not Wednesday, but nevertheless a meatball is always possible. Here they are received at least with loud cheers.
Often we eat them in winter with a hotchpot.
You make a nice hole in the hotchpot and you place the meatball in. With a little gravy alongside. Then the meal can't go wrong.
And even though I find a delicious Dutch meatball is always a winner. These meatballs with salty bacon and sweet thyme are irresistibly delicious. I would say try it yourself!
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Meatballs with bacon and thyme
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- 1 shallot
- 1 clove garlic
- 75 grams bacon
- 2 teaspoons dried thyme
- 3 tablespoons milk
- 1 egg size L
- 3 tablespoons butter
- Chop the onion and slice the garlic finely.
- Fry the bacon strips about 1 minute in the pan.
- Add the onion and bake for another 3 minutes.
- Add the garlic and thyme and fry everything about 1 minute, while continuing to stir.
- Remove from heat.
- Put the breadcrumbs in the bowl and pour the milk in.
- Mix with the onion mixture, the egg and meat.
- Bring to taste with salt and pepper.
- Role eight balls from the meat.
- Melt the butter in the pan and fry the balls until golden brown.
- Reduce heat to low and add 1 cup hot water.
- Put the lid on the pan and bake the balls in about 20 minutes. (check occasionally and turn them when needed).
- Take the balls out of the pan to make a gravy:
- Using a wooden spatula scrape the bottom of the pan.
- Add 2 tablespoons of hot water (and optional one teaspoon thyme). Serve the gravy with the meatballs.