Ingredients
- 2 eggs
- 1/2 in a skillet (heavy)
- 1/2 onion dice
- 3,800 ml fa sauce the of water
- 950 ml water
- 900 gr beef (ground)
- 240 ml catsup
- 45 ml catsup
- 38 gr cornstartch
- 16 ml vinegar
- 16 ml mustard seed
- 10 ml boiling water over i mash the garlic well
- 10 ml more boiling water
- 8 gr flour
- 6 gr salt
- 5 ml salt water to make cream (thin)
- 2 gr celery seed (whole)
- 1 gr pepper
- 2 slices garlic (cloves sliced)
- some this is a bit of a task to prepare
reserved fat along with thecatsup. Make a paste of the sauce ingredients, stirring in the water to get a consistency of a thin cream. After the water-catsup mixture is warm, slowly add this mixture, stirring constantly to avoid lumping, until the mixture has been well absorbed into the liquid. Cook gently until the sauce is slightly thickened. Place meatball in the pan, or in an oven-proof roaster and make sure they are covered with the sauce. Cover pan and bake in hot oven for 1 hour. Serve with mashed potatoes. (My friends also love it with pasta or rice!)
