Mother's Indonesian style meatballs

Every once in a while you come home and you get greeted by this amazing smell and you already know what time it is. Time for Moeders Indische gehaktbal (Mothers' Indonesian style meatballs). And I know that it will be another night of me eating way too much.
My mother was Dutch, but had learned a lot from a Moluccan refugee that was quartered for a time at her house. That's where I suspect this recipe comes from.
This is traditionally served with snijbonen (slices flat beans or any other green bean that's just not too soft) and potatoes. #5poundmeal

Tremere @Tremere

Dublin, Ireland

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Ingredients

2 Hrs

4 people

meatballs
500 Grmince meat (Pork or beef)
1egg
salt
peper
nutmeg
1 slice of old bread
Miscellaneous
50 grButter
1onion
7 deciliterstock (pork/beef)
Ketjap Manis (or sweet soy sauce)
Sambal Goreng
2peeled tomatoes (or a can of them)
fresh parsley
500 Grpotatoes
Beans
500 Grsliced Flat beans (snijbonen)
1/2 LiterWater
1 TablespoonKetjap
white sugar
1 shotSherry
Maggi Aroma
chives

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Steps

2 Hrs

1

Mix the meatballs with the ingredients. Soak the bread in some warm water and add the mince meat, egg, salt, pepper and nutmeg.
I guess you could use some breadcrumbs instead.
Roll them in firm 5cm sized balls and let them rest for an hour in the fridge.
2

In a casserole pan cook the balls for 15 minutes in some butter with the lid half open. Remove them from the pan after, but keep them warm.
3

Continue in the pan and fry a finely chopped onion in the meat juice until it's caramelized. Add the stock and add a 2 1/2 Tablespoons of ketjap manis. Add sambal goreng and the chopped tomatoes.
4

Bring this mix (the jus) to a boil, lower the temperature and leave it standing for 5 minutes. Add some corn starch to thicken and parsley
5

Add the balls back to the jus and leave it in the pan, so all the flavour gets absorbed in the balls while we prepare the beans and boil the potatoes.
6

Prepare the beans by frying them temporarily in hot oil and then adding some water and a TS of Ketjap. Add a pinch of sugar and salt.
Leave this cooking on a low fire for about 20 minutes.
7

At the end finish the band by adding a shot of sherry and some Maggi Aroma. sprinkle chopped chives over it
8

Serve the balls together with the boiled potatoes and the beans