Mix the mince beef with salt, pepper, egg and nutmeg. Roll them into balls until they're firm. Leave the balls in the fridge for an hour

In a large ceramic pot fry the balls until they're nice and brown in butter. Remove the balls from the fire after about 15 minutes.

Use the same pan with the cooking juice to caramelize the diced onion. Add the stock, sambal and ketjap. Dice the tomatoes and Add them. Bring it to boil and leave it for 5 minutes after which you should add some corn starch to thicken. Finish the sauce with some fresh parsley and return the meatballs and leave it standing. The longer it settles, the more the balls will absorb the flavours.

Slice the flat beans and cook them shortly in some sunflower oil. Add half a liter of water and a spoon of ketjap with a bit of salt and sugar. Boil the beans slowly over 20 minutes. Finish the beans with a TS of sherry and some maggi aroma. Optionally add some chives

Peel and boil the potatoes. Serve all together and enjoy the food