Dutch Gehaktballen with Jus Sauce

Break the white bread into slices, pour over the milk and leave for 10 minutes to soften.

Finely chop the onion. Melt 15 g of butter in a skillet, add the onion and cook over medium heat for 5 minutes until soft without browning much; remove and let cool slightly.

Place the half-pork, half-beef mince, egg, squeezed-out bread, sautéed onion, mustard, nutmeg, salt and black pepper in a bowl. Mix for 1–2 minutes until you get a smooth, sticky mixture.

With damp hands, shape into 4 even balls. Roll them in flour, place on a plate and chill for 30 minutes so they hold their shape better.

Melt the remaining butter together with the olive oil in a heavy-bottomed skillet. Fry the gehaktballen over medium heat for 8–10 minutes, turning, until evenly browned.

Pour in the beef stock, lower the heat, cover with a lid leaving a small gap, and simmer for 20 minutes. Turn the balls a few times; they should be cooked through inside.

Transfer the gehaktballen to a warm plate, and boil the sauce in the skillet for 1–2 minutes, scraping up the browned bits with a spatula. Pour the jus over the meatballs and serve hot.