Gehaktballen in Jus (Dutch Meatballs in Gravy)

• 1 medium Yellow onion
• 60 g Butter
• 500 g Minced beef
• 60 g Breadcrumbs
• 1 Egg
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• ¼ tsp Ground nutmeg
• 500 ml Beef stock

1. Finely chop the onion. Melt 20 g of the butter in a large frying pan over medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Scrape it into a mixing bowl and let it cool for 5 minutes.
2. Add the minced beef, breadcrumbs, egg, fine sea salt, black pepper and ground nutmeg to the bowl with the cooled onion. Mix with your hands just until combined, then shape into 8 meatballs. If the mixture feels sticky, dampen your hands lightly with water as you roll.
3. Return the pan to medium-high heat and melt 20 g of the butter. Brown the meatballs for 6 to 8 minutes, turning to colour all over; they do not need to be cooked through at this stage. Transfer the meatballs to a plate.
4. Lower the heat to medium and add the beef stock to the pan, scraping up the browned bits with a wooden spoon. Bring to a gentle simmer, then return the meatballs (and any juices) to the pan. Simmer for 12 to 15 minutes, turning once or twice, until the meatballs are cooked through and the gravy tastes rich.
5. Turn the heat to low and whisk in the remaining 20 g butter a little at a time until the gravy looks glossy. Taste and adjust with a little more black pepper if you like. Serve the meatballs spooned with plenty of gravy.

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