Endive mash with meatballs

Stamppot rauwe andijvie

Today we are going to learn 2 Dutch recipes! Reinier showed me how to make raw endive mash and Dutch meatballs, two national dishes from his country!  I filmed the video with Reinier when I visited Rotterdam, Netherlands for my Gapshida project. Alex volunteered to be our cameraman. Reinier has been cooking Korean food on regular basis. He has his own channel on YouTube and has been uploading Dutch recipes as well as Korean recipes. Endive mash is eaten in the cold winter and usually served with meatballs. Enjoy the recipe!

Raw endive mash

Potatoes, endive cabbage, milk, mustard, butter, ground black pepper, salt, ground nutmeg, vinegar, bacon (or pork belly).


Directions (for 4 servings):
cooking time: 40 minutes

  1. Cut 250 grams (about ½ pound) of bacon into small pieces and cook until crispy. Set aside.
  2. Cut a whole bunch of endive (400-500 grams: 1 pound) into thin strips. Wash, drain, and set aside.
  3. Boil water in a large pot for the potatoes.
  4. Peel 1 kg (2.2 pounds) of potatoes. Clean them, cut  into large chunks, and put them into boiling water until cooked.
  5. Drain and mash the potatoes. Add ½ cup of milk little by little to make a smooth puree.
  6. Add  the bacon, 1 tbs mustard, 2 tbs butter, 1 ts ground nutmeg, 1 ts ground black pepper, and ¼ ts salt, and mix it well.
  7. Add the shredded endive bit by bit to allow it to shrink a little as you go.
  8. Add 1-2 ts  vinegar and mix it well.

Serve with gravy and a meatball.

Dutch meatballs

Ground beef and pork, mustard, ketjap manis, salt, ground black pepper, ground nutmeg, eggs, bread crumbs, butter

Directions (for 4 servings):
cooking time: 40 minutes

  1. Mix these ingredients in a bowl by hand until well combined and sticky:
    500 grams of ground beef and pork mix, 2 tbs mustard, 2 tbs ketjap manis, ¼ ts salt, ½ ts ground black pepper, 1 ts ground nutmeg, ⅓ cup bread crumbs, and 2 eggs.
    *tip: You can replace 2 tbs ketjap manis with 2 tbs soy sauce and ½ tbs brown sugar
  2. Divide the mixture into 4 large balls.
  3. Heat up a covered pot or pan with over medium high heat.
  4. Add ¼ cup butter and wait until it turns brown.
  5. Cook the meatballs until all sides are golden brown.
  6. Turn down the heat and simmer for about 25-30 minutes. Flip occasionally until thoroughly cooked.
  7. Take the meatballs out of the pot out and set aside.
  8. Add ¼ cup water to the pot and cook over low heat to make gravy. You can add 1 ts flour to make it sticky.




Loading comments...