Dutch Meatballs With Brown Beans and Bacon
For the meatballs:
1 lb. ground beef - as lean as possible
1 large onion - chopped fine
1/4 cup paneermeel or bread crumbs
1 Tbsp. parsley flakes		 1 egg
1 Tbsp. Worcestershire sauce
1/2 tsp. ground white pepper
1 Tbsp. gehakt seasoning*

(*this is a seasoning made especially for meatball making. Use your favorite seasonings for beef to equal 1 Tbsp.)

Mix all ingredients together and form into meatballs. Brown the meatballs on medium high heat in a frying pan, add gravy and allow to simmer 15 to 20 minutes.

Gravy: melt 1 Tbsp. butter or margarine. Add 2 Tbsp. plain flour slowly, mixing well. Pour in 1 cup each of water and milk, mixing well. Season to taste. Or use your favorite brown gravy recipe.

Brown beans: For best results, rinse beans and remove and stones. Soak overnight in salted cold water. Drain, place in a pot with just enough water to cover. Simmer approx. 1 hour - until tender. Canned beans are okay but of course you will only need a few minutes to heat them through before serving.

Potatoes: Peel and quarter 4 large white potatoes. Boil gently for 10 to 15 minutes until just done.

Onion:
Chop the remaining onion into large chunks

The trick of this meal is timing it so that all the dishes are ready at the same time. Serve the meatballs in gravy with the beans, potatoes, onions and bacon. The onion and bacon pieces are used as toppings on the beans or suit your own taste and sprinkle them over everything.

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