5large potatoes (Russet)peeled and cut into large chunks
6large carrotspeeled and cut into large chunks
Salt and pepper to taste
Freshly chopped parsleyfor garnish
To make the gehaktballen:
Place a large pan that has a cover over medium heat.
In a medium bowl, add the bread slices and cover with milk.
In a large bowl, add the beef, onion, egg, mustard, nutmeg, salt, and pepper. Take the bread out of the milk, squeezing out the excess moisture, and crumble into the bowl. Discard the milk. Use your hands to mix the ingredients until just combined. Divide the mixture into 4 equal pieces. Roll each one into a ball and coat with the flour.
Melt the butter in the heated pan. Add the meatballs and brown on all sides. Cover, reduce heat to medium-low, and simmer for 20 minutes. Flip the meatballs, cover again, and simmer for 10 minutes. Pour in the 1/2 cup water, cover, and simmer for another 20 minutes.
Transfer the meatballs to a plate and add beef stock to the pan. Simmer until heated through, loosening up any pieces stuck to the bottom of the pan. Season with salt and pepper.
To make the Hutspot:
While the meatballs are simmering, place the potatoes in a large pot followed by the carrots and onions. Pour in the water, cover the pot, and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.
Pour off the water, saving it if needed, and mash the vegetables to desired consistency. Add a little of the water or 1/2 cup milk if desired to make the mixture more smooth. Season with salt and pepper.
Divide the mashed vegetables among the serving bowls. Make a well in the center of each and add a cooked meatball. Top with the beef sauce and serve immediately.