Netherlands Non-GP 2020: Hutspot

I have a lovely collection of cookbooks and it grows every year. Due in no small part, to my loving mother who every time she sees an international cuisine cookbook picks it up for me and saves it for Christmas when I get to unwrap a pile of cooking joy. She found me a 1970’s gem on Dutch and Belgian Cooking this past year. Which mostly reminds me that the 1970’s was a terrible time for food photography and the overuse of mayonnaise and canned foods. But, it also gave me some inspiration for finding more modern takes on classic recipes. My father’s family is originally from the Netherlands, though no recipes have been passed down through the ages, so despite the heritage, on books and the internet, I rely. Needing a little comfort food fix, Hutspot was the perfect recipe for the Dutch GP weekend. Simple, warming, traditional.

I really like the idea of adding additional vegetables to a simple mashed potato dish. It adds more flavor, texture, and color. The meatballs for this dish can be made any size, you prefer, if you choose to make them smaller to make more servings, just adjust the cooking time to be a little shorter so as not to dry them out.

Hutspot Met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs)

From Tara’s Multicultural Table (Adapted from The Dutch Table)

 Servings 4 -6 Servings

 Meatballs:
2 slices bread, crust removed
1/2 cup milk
1 pound ground beef
1 small onion, minced
1 egg
2 tablespoons dijon mustard
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
4 tablespoons unsalted butter
1/2 cup water
1 1/2 cups beef or chicken stock

 Hutspot:
5 large potatoes (Russet) peeled and cut into large chunks
6 large carrots scrubbed and cut into large chunks
2 large onions chopped
Water
1 teaspoon salt
1/2 cup milk (optional)
Salt and pepper to taste
Freshly chopped parsley for garnish

To make the meatballs:

1. In a medium bowl, add the bread slices and cover with milk.

2. Place a large pan (that has a lid) over medium heat.

3. In a large bowl, add the beef, onion, egg, mustard, nutmeg, salt, and pepper. Take the bread out of the milk, squeezing out the excess moisture, and crumble into the bowl. Discard the milk. Use your hands or a wooden spoon to mix the ingredients until just combined. Divide the mixture into 4-6 equal pieces. Roll each one into a ball and coat with the flour.

4. Melt the butter in the heated pan. Add the meatballs and brown on all sides. Cover, reduce heat to medium-low, and simmer for 20 minutes. Flip the meatballs, cover again, and simmer for 10 more minutes. Pour in the 1/2 cup water, cover, and simmer for another 20 minutes (or less for smaller meatballs). While you are waiting for the meatballs to finish cooking start making the Hutspot (below).

5. Transfer the meatballs to a plate and add beef stock to the pan. Simmer until heated through, loosening up any pieces stuck to the bottom of the pan. Continue to reduce until your desired consistency is reached. Season with salt and pepper. 

To make the Hutspot:

1. While the meatballs are simmering, place the potatoes in a large pot followed by the carrots and onions. Pour enough water to cover, add 1 teaspoon salt, cover the pot, and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.

2. Pour off the water, saving it if needed (to rehydrate the mashed  vegetables, especially if not using milk), and mash the vegetables. Add a little of the water or 1/2 cup milk (if desired) to make the mixture smoother, mix until you reach your desired consistency. Season generously with salt and pepper.

3. Divide the mashed vegetables among the serving bowls. Make a well in the center of each and add a cooked meatball. Top with the beef sauce and serve immediately.