Colcannon Cottage Pie with Gehakt Ballen (Dutch Meatballs)
"This is a delicious main coarse recipe I created from my Irish and Dutch heritage the two recipes I combined from some very old handed down recipes from my very sweet great grandparents one is from Ireland and one is Dutch."
Serves 4 to 6 servings | Prep Time 45 minutes | Cook Time 25 minutesWhy I Love This Recipe
*My great grandfather is Dutch and many many years ago while on a ship traveling to America he saw this beautiful lady boarding from Ireland. He said it was love at first sight. She did not know it at the time, but she became my great grandmother. They both loved to cook, and many years later those awesome Dutch and Irish recipes have been passed down through the generations. Our favorite is great grandmother's colcannon and great grandfather's gehakt ballen, (dutch meatballs). A couple years ago I created this recipe combining them and they have been a huge success and favorite. We hope you all will enjoy too :-)
Ingredients You'll Need
(For Gehakt Ballen meatballs)-
(For Gehakt Ballen meatballs)-
2/3 pound lean ground beef,
2/3 pound lean ground pork sausage,
2/3 cup plain breadcrumbs,
1/2 cup yellow or white onion, minced or finely chopped,
2 cloves garlic, minced,
1/4 teaspoon ground allspice,
1/4 teaspoon kosher salt,
1/4 teaspoon freshly ground black pepper,
1/2 cup half-and-half,
1 large egg, plus 1 egg white, beaten together,
2 teaspoons Worcestershire sauce,
1 cup prepared beef gravy,
1/2 cup whole sour cream,
(For Colcannon topping) -
2 1/2 pounds Yukon Gold or Idaho potatoes, peeled and chopped into large chunks,
1/2 cup firm unsalted butter, divided,
1/2 head small cabbage, ( 2 cups), chopped,
1/3 cup cooked bacon, crumbled,
1 teaspoon granulated sugar,
1/2 cup half-and-half,
salt and ground white pepper to taste,
Directions
Prepare meatballs. In a large bowl, add ground beef, ground pork sausage, breadcrumbs, onion, garlic, allspice, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/2 cup half-and-half, 1 egg and 1 egg white beaten mixture and Worcestershire sauce, using hands, knead to work meatball mixture together until well combined. Form and shape meat mixture into 38 meatballs, (about 2-inch size meatballs). Arrange meatballs apart onto a lightly greased baking sheet pan with sides. Bake the meatballs in oven for 25 to 30 minutes, or until baked through. Remove from oven and rest meatballs to cool 15 minutes, or until set. Reduce oven heat to 350 degrees F.
Spray bottom and side of a 2-quart casserole dish with butter flavored cooking spray. When baked meatballs have cooled, place them into the prepared casserole dish. In a small bowl, whisk or spoon beef gravy and sour cream together until just blended. Spoon and spread gravy cream mixture over top of the meatballs, and using a slotted spoon, toss meatballs and mixture together until combined; set aside.
Meanwhile, meatballs are baking, prepare colcannon topping. In a large stock pot or Dutch oven, add the cut potatoes, and fill 2/3 of the way with water, bring to a boil, reduce heat to medium-high, and cook potatoes until tender, keeping lid slightly ajar over top, stirring occasionally. Remove cooked potatoes from heat and drain in a colander.
In a saucepan, heat 4 tablespoons butter over low heat and gradually increasing heat to medium heat level. Add chopped cabbage, bacon and sugar to heated butter, cook covered for 2 to 3 minutes, or until cabbage is tender, stirring occasionally. Remove from heat; set aside.
In a large bowl, add drained cooked potatoes and remaining 4 tablespoons butter, 1/2 cup half-and-half and season lightly with salt and ground white pepper, (about 1/2 teaspoon each). Mash or whip the potatoes together until smooth mashed texture has formed. Add the buttered cabbage and bacon to mashed potatoes and toss gentle together until just blended to form colcannon mixture. Spoon and spread colcannon mixture over top of meatballs to cover.
Bake in the oven for 15 to 25 minutes, or until heated through. Serve and enjoy. Recipe yields 4 to 6 servings.
