Gehaktballen met Jus (Dutch Meatballs with Gravy)

• 1 medium Yellow onion
• 60 g Unsalted butter
• 600 g Minced beef
• 1 Egg
• 60 g Breadcrumbs
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• ¼ tsp Ground nutmeg
• 20 g Plain flour
• 500 ml Beef stock
• 2 tsp Dijon mustard

1. Finely chop the onion. Melt 20 g of the butter in a large frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and translucent. Scrape into a mixing bowl and leave to cool for 5 minutes.
2. Add the minced beef, egg, breadcrumbs, fine sea salt, black pepper and ground nutmeg to the bowl. Mix gently until just combined, then shape into 8 evenly sized meatballs. Chill for 10 minutes so they hold their shape.
3. Heat 20 g of the butter in the same pan over a medium-high heat. Brown the meatballs for 6 to 8 minutes, turning carefully, until well coloured all over. Transfer to a plate.
4. Reduce the heat to medium and add the remaining 20 g butter. Stir in the plain flour and cook for 1 minute, scraping up the browned bits from the pan. Gradually whisk in the beef stock until smooth.
5. Whisk in the Dijon mustard, then bring the gravy to a gentle simmer. Return the meatballs to the pan, cover loosely and simmer for 15 to 18 minutes until cooked through and the gravy lightly thickened. Taste and adjust seasoning with a pinch more fine sea salt and black pepper if needed.
6. Rest the meatballs in the pan off the heat for 2 minutes so the gravy settles. Spoon plenty of jus over the meatballs to serve.

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