Creamy Dutch Hutspot with Spicy Meatballs
What are we eating today? Hutspot, because when it gets colder outside, there is nothing as delicious as a nice pan of stamppot! This creamy carrot mash with spicy meatballs is perfect.The sweet carrots combine wonderfully with the spicy meatballs and the creamy mash of potato, onion, and carrot. This simple and tasty dish is ideal for a weekday meal that the whole family can enjoy!
Ingredients
Dutch Hutspot
- 2 ½ pounds potatoes peeled and cut into pieces
- 1 ½ pounds carrots coarsely chopped
- ½ pound onions chopped
- 1 beef stock cube
- ¼ cup milk
- ½ stick butter
- 2 tablespoons sour cream
Meatballs
- 1 tablespoon butter
- 1 shallot chopped
- 2 cloves garlic crushed
- 1 pound ground beef
- 1 tablespoon Kecap Manis
- ½ tablespoon fish sauce
- ⅛ teaspoon chili powder
Gravy
- 3 tablespoons butter
- 1 tablespoon Kecap Manis
- ⅔ cup beef stock
Ingredients you need per step are listed below the step in Italic
Instructions
Make the Dutch Hutspot
- Boil the potatoes, carrots, and onion in water with a stock cube for about 20 minutes until done.2 ½ pounds potatoes, 1 ½ pounds carrots, ½ pound onions, 1 beef stock cube
- Drain and let evaporate. Meanwhile, add the milk and butter to a saucepan and heat gently until the butter has melted. Heat the milk and butter together in a pan.¼ cup milk, ½ stick butter, 2 tablespoons sour cream
- Mash the potatoes, carrots, and onion with a masher. Add the heated milk, butter, and sour cream. Stir until creamy. Taste and season with salt and pepper.
Make the meatballs
- Melt the butter in a frying pan and gently fry the shallot and garlic until translucent.1 tablespoon butter, 1 shallot, 2 cloves garlic
- Mix the ground beef with the fried shallot, garlic, kecap manis, fish sauce, chili powder, and salt and pepper in a bowl. Form small meatballs (about 2 cm in diameter) and fry them on all sides until golden brown and cooked through in the pan on medium heat. This takes about 10 minutes. Remove them from the pan and keep them warm under aluminum foil.1 pound ground beef, 1 tablespoon Kecap Manis, ½ tablespoon fish sauce, ⅛ teaspoon chili powder
Making Gravy
- Melt the butter in the same pan in which the meatballs were fried. Add the kecap manis and beef stock and stir well so that all the bits that have stuck to the bottom come loose.3 tablespoons butter, 1 tablespoon Kecap Manis, ⅔ cup beef stock
- Let the gravy simmer gently for a few minutes.
- Put the meatballs back in the pan and let them simmer in the gravy for another 2 minutes.
Serve
- Serve the creamy wortelstamppot on plates and place the spicy meatballs next to them. Pour the gravy generously over the meatballs and the mash.
NOTES
1. Tip: For a thicker gravy, dissolve a teaspoon of cornflour in a little cold water and add it to the gravy. Let it boil for a while, and the gravy will thicken.
2. Casserole: Do you have any leftovers? Put them in an oven dish and cover with breadcrumbs and a few knobs of butter. Bake in the oven for 15–20 minutes at 180 °C.
3. Stamppot Tips
Let the mashed potatoes boil dry before you start mashing them. Mash the mashed potatoes with a masher.
- Do not use a mixer; otherwise, the potatoes will become a sludge that looks like glue.
- Add the milk and butter while warm. Cold milk ensures that the airiness of the mashed potatoes disappears.
- Refrigerator: Store the stew covered in the fridge for up to 2 days.
- Freezer: This Dutch dish freezes well. Put it in a freezer box or bag and store it in the freezer for up to 2 months. Let it defrost in the fridge.
- Reheat the stamppot: Melt some butter in the frying pan and fry the stew until warm. You can also make a casserole (see the tip above).
Nutrition
Calories: 874kcal | Carbohydrates: 83g | Protein: 30g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 1068mg | Fiber: 12g | Sugar: 21g | Vitamin A: 29214IU | Vitamin C: 71mg | Iron: 5mg
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