As one of the most simple snacks, a meatball enjoys little respect. Many meatballs are bought ready-made from the freezer at the butcher's or in the supermarket, after which the microwave does the rest. Making an adequate ball is an art that not everyone has mastered. It requires attention and understanding of what happens in the pan and it is certainly not easier than baking a steak.
In a masterclass in which nothing is left to chance, chef Pieter Damen shows how to make a delicious meatball from veal minced meat. Of course you can make balls from beef, pork or minced lamb, but the principle is almost always the same. What do you add and not to a ball, how do you keep it in one piece, how do you use onions and garlic, how do you get tasty gravy or jus? Damen explains it all extensively. Those who prefer to keep looking down on the meatball or are happy with what is on sale in the shop do not have to start the video. But anyone who wants to make a memorable meatball that can be served instead of a more expensive piece of meat, will know all ins and outs after fifteen minutes.