Dutch cranberry and spice meatballs
Main, serves 2Zoervleis or zuurvlees ('sour meat') is a regional meat dish from the South of the Lowlands, traditionally made with vinegar. We gave the recipe an update using spiced meat balls and our limited edition tangy Cranberry Ketchup. The slightly sour, yet warming flavours are a perfect match with our Lowlander Autumn Ale 5%
- 500 gr minced meat
- 1 egg
- 4 tbsp bread-crumbs
- 1/2 tsp allspice
- 5 tbsp Lowlander Cranberry Ketchup
- 50 gr butter
- 1 onion, finely chopped
- 1 tsp Dutch apple butter
- 1 tbsp dark caster sugar
- 2 slices Dutch gingerbread
- 1 bay leaf
- 4 cloves
- Salt and pepper to taste
- Few sprigs of fresh parsley, leaves only
This is how you make it:
- Combine minced meat, egg, bread-crumbs, 1 tbsp of the Lowlander Cranberry Ketchup, allspice, pepper and salt to taste in a bowl and shape into small meatballs.
- Heat oil or butter in a large pan and bake until browned on the outside, remove from the pan (they will further cook in the sauce).
- Add some more butter or oil to the same pan and fry the onion on low heat for 4 minutes.
- Add 4 tbsp of Lowlander Cranberry Ketchup, apple butter, sugar, bay leave, cloves and 200 ml water; bring to boil.
- Lower the heat, add the meatballs and crumble the slices of gingerbread on top. Give it a careful stir to not break the meatballs, close with a lid and leave to simmer for about 20 min. Stir occasionally.
- Top the meatballs with some parsley and serve with freshly baked bread or (mash) potatoes.
Best enjoyed with a glass of Lowlander Autumn Ale.