Gourmet Dutch Lunch: Mouthwatering Stamppot with Apple-Glazed Meatballs
Discover a luxurious and mouthwatering Dutch lunch with our gourmet recipe for Stamppot, a traditional dish of creamy mashed potatoes and kale paired with juicy apple-glazed meatballs. This delectable combination will elevate your taste buds and provide an unforgettable dining experience.
Allergens
Gluten, Dairy
Ingredients
- 2 medium russet potatoes 1 large bunch of kale 1 onion 2 cloves garlic 500g ground beef 1 slice white bread, crust removed 1 apple 1 cup heavy cream 3 tablespoons butter Salt and pepper Olive oil
Instructions
- Peel and chop the potatoes into equal sized cubes. Rinse and chop the kale. Set aside.
- In a large pot, boil the chopped potatoes until tender. Drain and set aside.
- In a separate pan, sauté the onion and garlic in olive oil until translucent. Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Season with salt and pepper.
- Remove the pan from heat and allow to cool slightly. Grate the apple into the meat mixture and mix well. Shape the mixture into balls, about the size of a golf ball. Set aside.
- In the same pot used for the potatoes, melt butter over medium heat. Add the kale and cook until wilted. Stir in heavy cream and season with salt and pepper to taste. Return the cooked potatoes back into the pot and stir gently.
- In a separate pan, sear the meatballs on all sides until browned. Transfer the meatballs to the pot of potatoes and kale mixture, submerging them in the sauce. Simmer for 15 minutes or until the meatballs are cooked through. Serve immediately.
Chef’s Insight
To enhance the mouthfeel, use Yukon Gold or other waxy potatoes for a creamier texture in your Stamppot.
Notes
This recipe yields a hearty and flavorful Dutch lunch that showcases the best of traditional ingredients while offering contemporary twists. The apple-glazed meatballs add an extra touch of sweetness to balance out the creaminess of the Stamppot.