Stew with chicken meatballs
This way, you can make a good Dutch hutspot with chicken meatballs extra tasty!
A good Dutch mashed potato dish with carrots and chopped onion is always delicious on its own, but our chicken meatballs and fig-port jus make it the perfect complement. The fig-port jus is easy to make, as you use the leftover butter from frying the meatballs. Extra delicious!
Preparation
Peel and cut the potatoes into equal-sized pieces. Slice the carrots, reserving the tops of the greens. Bring water to a boil in a large pot and cook the potatoes, carrots, and sliced onion for 15-20 minutes, or until tender.
Peel and finely chop 1 onion and add it to a bowl with the ground chicken, breadcrumbs, cumin seeds, black pepper, and sea salt. Knead with your hands until smooth. Roll into golf ball-sized balls.
Heat 10 grams of butter in a pan and fry the meatballs until browned and cooked through. Remove the meatballs from the pan and cover to keep warm. Halve 4 figs and add them to the same pan. Cook for 5 minutes, then deglaze with port. Add the honey and reduce for 5 minutes, or until the mixture thickens into a gravy.
Drain the potatoes and add the remaining butter, milk, and Mix for Mashed Potatoes. Mash until smooth.
Garnish with the green part of the carrot and serve with the chicken meatballs and the gravy.
Variatietip
Wil je liever een vegetarische versie? Gebruik dan vegetarisch gehakt.
Ingredients
- 1 kg kruimige aardappelen
- 600 g bospeen met groen
- 150 g gesneden ui
- 1 ui
- 350 g kipgehakt
- 2 el paneermeel
- 1 tl Komijnzaad
- 1 tl Zwarte peper
- 2 tl Zeezout
- 60 g ongezouten roomboter
- 50 ml volle melk
- Mix voor Stamppot - Hutspot
- 4 vijgen
- 500 ml port
- 3 el honing
