nut-free · Dinner
Beer-Braised Meatballs in Cream Gravy
Bitterballen Kottbullar
Dutch bitterballen-style panko-crusted beef meatballs shallow-fried until crisp, then simmered in a Swedish cream gravy spiked with Trappist beer, served over buttery mashed potato with sharp lingonberry jam and fresh dill.
$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
1120Calories
58gProtein
64gFat
82gCarbs
16gSugar
6gFiber
1320mgSodium
260mgChol
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Instructions
1
Prep
Peel and dice potato into 3cm cubes. Finely grate onion. Mince garlic. Soak 60g of the panko in 6 tbsp of the milk for 5 minutes until softened. Pick dill fronds. Bring a medium pot of salted water to a boil over high heat.
2
Boil
Add potato to the boiling water and simmer 15 minutes until fork-tender. Drain and return to the pot.
3
Build 1
Knead beef with grated onion, garlic, soaked panko, egg yolks, allspice, 1 tsp salt, and 0.5 tsp black pepper for 90 seconds until tacky and uniform. Roll into 20 walnut-sized meatballs with wet hands.
4
Build 2
Spread 80g flour seasoned with 1 tsp salt and 0.5 tsp pepper on one plate. Beat the whole eggs in a shallow bowl. Spread remaining 120g panko on a third plate. Roll each meatball through flour, dip in egg, then coat in panko, pressing firmly so crumbs stick on all sides.
5
Sear
Heat 6 tbsp neutral oil in a large heavy skillet over medium-high 90 seconds until shimmering. Add meatballs in a single layer (work in two batches if needed) and shallow-fry 6–7 minutes turning often, until each side turns deep gold and crisp. Lift to a paper towel-lined plate.
6
Simmer
Pour off excess oil, leaving 1 tbsp in the pan. Melt 4 tbsp butter over medium heat 60 seconds. Whisk in 2 tbsp flour and cook 90 seconds until walnut-brown. Stream in dubbel beer and beef stock whisking constantly, then add cream and Dijon. Bring to a gentle simmer and cook 5–6 minutes until the gravy thickens and clings to a spoon.
7
Plate
Mash hot potato with 2 tbsp butter, the remaining milk, and a pinch of salt until smooth and glossy. Mound mash on two plates. Pile crispy meatballs over and beside the mash, spoon cream gravy generously across, dot lingonberry jam on the side, and scatter dill across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) ground beef chuck
- 0.5 small yellow onion
- 4 garlic cloves
- 180g (2 2/3 cup) panko breadcrumbs
- 240ml (1 cup) whole milk
- 2 large eggs
- 2 large egg yolks
- 1 tsp ground allspice
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 80g (2/3 cup) all-purpose flour
- 6 tbsp neutral oil
- 6 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 300ml (1 1/4 cup) Belgian dubbel beer
- 240ml (1 cup) beef stock
- 120ml (1/2 cup) heavy cream
- 2 tsp Dijon mustard
- 600g (21.2 oz) russet potato
- 4 tbsp lingonberry jam
- 10g (1/4 cup) fresh dill