I love culture, like I don't say that enough in my travel posts but it's true I do. Hendrik is Dutch and since I love culture and love to cook it's only natural that the two come together and I learn to cook Dutch. I've posted a couple recipes in the past about Dutch cooking but this isn't a sweet recipe but a savory and homey dish that is very traditional.
Stompot = potatoes with kale and bacon Gehaktbal = meatball
What you'll need:
4 strips of bacon
1 lbs of hamburger meat
4-5 large red potatoes
2 stalks of kale
1 stick of butter
2 cups of beef broth
1 package of the herb Lipton soup mix
Instructions:
- Since you are making two separate dishes get your potatoes going first. Red potatoes don't need to be peeled simply wash and then cube them. Put in a pot, cover with water, and set to boil.
- Once your potatoes are on dice the bacon and fry it to very crispy. Once it is done cooking set to the side.
- In another pot add the stick of butter and approximately a cup or two of broth, turn heat to medium to melt better.
- While the butter is melting mix the dry soup mix throughout the hamburger meat.
- Form 2" meatballs and put in pot. (you should have 4 good size balls) The liquid in the pot should come up about half-way on the meat balls. Cover and simmer for 7-10 minutes.
- After cooking for 7-10 minutes turn meat balls around on a different side. Continue to cook on all sides until there's a thin crispy layer all around.
- Once potatoes are done cooking drain and mash with milk. Add in bacon and a small amount of grease to the mashed potatoes. Once mixed well dice kale and stir into potatoes.
Serve both dishes immediately.
