Ingredients:
Mix the meat well with the raw egg, the crumbled rusk (or
fine bread crumbs), a pinch of nutmeg and salt and pepper to taste. Use a
sturdy fork or a whisk. Wet your hands and form 4 balls of the hamburger mix. Heat the butter
and fry - on medium setting - the meat balls golden brown on all sides. Add the ketchup, bay leaf, cloves, cover the frying pan, turn down the
heat and let the meat balls simmer for 10 minutes. The meatballs are done
when they are ‘solid’ to the touch and do not yield too much when you
press on them. Take the meatballs from the gravy and discard the bay leaf and cloves.
Serve the juice (jus) as gravy. Serves well with endive or kale hodgepodge.
It also tastes great with fries and applesauce. Enjoy!