If there’s one dish that truly defines Dutch cuisine, especially as the days grow shorter and the temperatures drop, it’s stamppot. Among the various hearty mashed potato stews, Boerenkool Stamppot, or Dutch kale mash, stands out as the most famous and arguably the most beloved. It’s the quintessential comfort food, offering warmth, sustenance, and a taste of home. This particular recipe elevates the classic, introducing crispy fried bacon bits that add a delightful layer of salty-sweet flavor, perfectly complementing the robust earthiness of the kale.

But what truly takes this traditional dish to the next level are the succulent meatballs bathed in a rich, homemade gravy. This addition transforms a simple stew into a complete, incredibly satisfying meal that the entire family will adore. Imagine gathering around the table on a chilly evening, serving up a generous helping of this creamy kale mash, topped with flavorful bacon and juicy meatballs generously coated in a luxurious gravy. It’s not just a meal; it’s an experience, easy to prepare yet delivering authentic, traditional Dutch flavors that will leave everyone feeling nourished and content.

The Heartwarming Appeal of Boerenkool Stamppot with Meatballs and Gravy

I absolutely adore Dutch stamppot, and as soon as the weather takes a turn for the colder, you can bet it makes frequent appearances on our dinner table. This specific version, featuring creamy kale mashed potatoes (known as Dutch Boerenkoolstamppot) paired with tender meatballs in a luscious gravy, is a firm family favorite. It’s more than just a dish; it’s a comforting embrace in a bowl.

What makes this recipe truly special is the perfect harmony of textures and flavors. The mash itself is incredibly creamy, a testament to properly cooked and blended potatoes and kale. The crispy bacon bits introduce a welcome crunch, and with a touch of maple syrup, they become slightly sweeter, creating a delightful contrast to the hearty, savory kale. And the meatballs? They are the crowning glory! Moist, flavorful, and generously coated in a rich, homemade gravy, they complete the dish, making it substantial and utterly irresistible. It’s a surprisingly easy recipe to put together, making it an ideal choice for a satisfying weekday meal that feels like a weekend treat.

While the combination of mashed potatoes and kale is a staple, the addition of pan-fried bacon and sweet maple syrup adds a modern twist that enhances the overall flavor profile. The homemade gravy, crafted from the meatball drippings, ensures maximum flavor and a truly comforting finish. This isn’t just a recipe; it’s a celebration of Dutch culinary tradition with a few clever enhancements to make it even more enjoyable.

Key Ingredients for the Perfect Stamppot, Meatballs & Gravy

Many of the ingredients required for this classic Dutch dish are likely already in your pantry or easily found at your local grocery store. However, a few specific choices can make all the difference in achieving that authentic, rich flavor and perfect texture. Let’s highlight some of these essential components and offer tips for selection and substitution.

Ingredients for Boerenkoolstamppot (Kale Mash)

• Potatoes: The foundation of any good stamppot! For the best creamy and fluffy mash, use floury (starchy) potatoes. Varieties like Russet (Idaho), Maris Piper, King Edward, or Doré are excellent choices. Their high starch content breaks down beautifully, making them easy to mash and ensuring a light, absorbent texture that soaks up all the delicious flavors. Avoid waxy potatoes, as they can result in a gluey or watery mash.
• Kale: This sturdy, nutritious leafy green is the star of Boerenkool. Fresh kale, finely chopped, provides the best texture and vibrant flavor. You can often find it pre-chopped for convenience. If fresh kale isn’t available, frozen chopped kale works well – just make sure to thaw and drain it thoroughly. For a slightly different or lighter flavor profile, you could experiment with other greens like endive or spinach, though they will yield a less traditional “Boerenkool” experience.
• Coarse Mustard: Adds a zesty kick and a subtle depth to the mashed potatoes. Its slightly grainy texture also adds a nice element. If you prefer a milder flavor, or don’t have coarse mustard on hand, fine (Dijon or yellow) mustard can be used, but it will offer a more subtle taste. Don’t skip it entirely, as it’s a key flavor enhancer!
• Maple Syrup: A wonderful, sweet addition that caramelizes with the bacon, creating a unique sweet-and-savory contrast that elevates the dish. If genuine maple syrup isn’t available, golden syrup or even a good quality honey can serve as alternatives, though the flavor profile will vary slightly. This small touch makes a big difference in balancing the richness of the stamppot.
• Bacon Bits: Adds a delightful crispiness and salty umami flavor to the mash. While pre-cooked bacon bits can be used, frying fresh bacon yourself ensures superior flavor and texture. The fat rendered from the bacon also contributes to the richness of the dish.
• Butter, Nutmeg, White Vinegar, Salt & Pepper: These ingredients round out the flavor of the stamppot. The butter adds richness, nutmeg provides a warm, aromatic spice, and white vinegar offers a crucial touch of acidity that brightens the entire dish and cuts through the richness, preventing it from tasting too heavy.

Ingredients for Meatballs and Gravy

• Ground Beef: Opt for a good quality ground beef (around 80/20 lean-to-fat ratio) for juicy, flavorful meatballs. The fat content contributes significantly to the richness and tenderness. For a slightly lighter dish, you can use a leaner ground beef or a half-and-half mixture of ground beef and ground pork.
• Kecap Medja: This sweet Indonesian soy sauce is a secret ingredient for adding incredible depth, a touch of sweetness, and a beautiful glazed color to the meatballs and the subsequent gravy. It’s thicker and sweeter than regular soy sauce. If Kecap Medja is hard to find, Kecap Manis (another sweet Indonesian soy sauce) is a very close substitute. Japanese soy sauce can be used in a pinch, but you might want to add a tiny bit more sugar or honey to compensate for the lost sweetness.
• Chicken-Beef Bouillon: The combination of both chicken and beef bouillon cubes creates a complex and deeply savory flavor base for your gravy. While using just one type of bouillon (either chicken or beef) is possible, the blend offers a more balanced and nuanced taste that truly elevates the homemade gravy. Make sure to dissolve them in hot water for a smooth consistency.
• Egg & Breadcrumbs: These are essential binding agents for the meatballs, ensuring they hold their shape and remain tender while cooking. Size M (medium) eggs are standard. Any plain breadcrumbs will work.
• Butter & All-Purpose Flour: Used for searing the meatballs and creating the roux, the base for your rich gravy. The butter provides flavor and helps brown the meatballs, while the flour thickens the gravy to a perfect consistency.

Step-by-Step Preparation: Crafting Your Boerenkool Stamppot and Meatballs

Follow these detailed steps to create a truly memorable Dutch meal. Precision and attention to detail at each stage will ensure your stamppot is perfectly creamy, your bacon wonderfully crispy, and your meatballs are tender with a rich, velvety gravy.

1. Prepare the Potatoes and Kale: Begin by peeling your floury potatoes and cutting them into uniform pieces (about 1.5-2 inches is ideal for even cooking). Place the potato pieces along with the finely chopped kale in a large pot. Add enough hot water to just cover the vegetables. Bring this mixture to a rolling boil over medium-high heat, then reduce the heat slightly and continue to cook for approximately 20 minutes, or until the potatoes are tender enough to be easily pierced with a fork. Once cooked, thoroughly drain the water. *Tip: Ensuring the potatoes are fork-tender is crucial for a smooth mash. Don’t undercook them!*
2. Sauté the Bacon and Onion: While the potatoes and kale are boiling, prepare your flavorful bacon and onion mixture. In a separate frying pan (skillet), fry the bacon bits over medium heat until they are crispy and have rendered their fat. This usually takes about 3-5 minutes. Once crispy, add the finely chopped onion to the pan with the bacon and its rendered fat. Continue to fry for another 5 minutes, stirring occasionally, until the onion becomes translucent and soft. Next, add the maple syrup to the pan and stir well, allowing it to caramelize slightly with the bacon and onions for just about 30 seconds. Remove the pan from the heat and set aside. *Tip: Don’t overcrowd the pan when frying bacon; cook in batches if necessary to ensure crispiness.*
3. Mash and Season the Stamppot: Return to your drained potatoes and kale. Using a potato masher, thoroughly mash the potatoes and kale together until mostly smooth. A few small kale pieces are fine for texture. Add the reserved bacon and onion mixture, butter, coarse mustard, ground nutmeg, and white vinegar to the mash. Stir everything together vigorously until all ingredients are well combined and the mash is creamy. Finally, season generously with salt and black pepper to taste. *Tip: For an extra creamy mash, you can add a splash of warm milk or cream during mashing.*
4. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, coarse mustard, egg, breadcrumbs, Kecap Medja, and a good pinch of black pepper and salt. Using your hands, mix all the ingredients thoroughly until just combined – avoid overmixing, as this can make the meatballs tough. Roll the mixture into small balls, approximately 1 inch (2-3 cm) in diameter. *Tip: To prevent sticking, lightly wet your hands before rolling the meatballs. Uniform size ensures even cooking.*
5. Cook the Meatballs: Melt 2 tablespoons of butter in a clean frying pan over medium-high heat. Once the butter is melted and sizzling, carefully place the meatballs in the pan, ensuring not to overcrowd it. Brown the meatballs on all sides, turning them gently with tongs. This searing creates a delicious crust and locks in juices. Once browned, add ½ cup (100 ml) of water to the pan. Reduce the heat to low, cover the pan with a lid, and let the meatballs simmer for about 15 minutes, stirring occasionally, until they are cooked through. Once cooked, remove the meatballs from the pan and set them aside, keeping them warm. Reserve the pan drippings for the gravy.
6. Make the Rich Gravy: Now, let’s make that luscious gravy! In the same pan with the meatball drippings (do not clean it, as these are flavor gold!), add 2 tablespoons of all-purpose flour. Whisk continuously over medium heat for 2 minutes to create a roux, cooking out the raw flour taste. Meanwhile, in a separate cup, dissolve the ½ chicken stock cube and ½ beef stock cube in 1 ½ cups of hot water. Slowly pour the hot stock into the pan with the roux, whisking constantly to prevent lumps. Continue to whisk and simmer until the gravy thickens to your desired consistency – it should be smooth and rich. If it becomes too thick, you can add a little more hot water or stock; if too thin, simmer a bit longer.
7. Combine and Serve: Return the cooked meatballs to the pan with the warm gravy. Stir gently to coat the meatballs thoroughly and heat them through for a minute or two. Serve generous portions of the creamy Boerenkool Stamppot on individual plates. Top with several juicy meatballs and spoon a generous amount of the rich, homemade gravy over both the mash and the meatballs. Enjoy this hearty and comforting Dutch classic immediately!

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Author: Andréa

This recipe for Classic Dutch Boerenkool Stamppot with meatballs and gravy is the ultimate hearty comfort food. Creamy kale mash paired with crispy bacon, juicy meatballs, and a rich homemade gravy creates a delicious family meal, perfect for cold days.

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Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Course:

Dinner

Cuisine:

Dutch

Servings:

4 persons

Calories:

861 kcal

Ingredients

Ingredients for the stamppot

• 2 pounds potatoes, floury
• 1 pound kale, chopped finely
• 1 onion, finely chopped
• ½ cup bacon bits
• 2 tablespoons maple syrup
• 2 tablespoons white vinegar
• ½ tablespoon Japanese soy sauce
• 1 tablespoon coarse mustard
• 1 tablespoon butter
• ½ teaspoon ground nutmeg
• black pepper and salt, to taste

Ingredients for the meatballs and gravy

• 1 pound ground beef
• 1 tablespoon coarse mustard
• 1 egg, size M
• 6 tablespoons breadcrumbs
• 1 tablespoon kecap medja
• black pepper and salt, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ chicken stock cube
• ½ beef stock cube
• 1 ½ cup hot water

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Preparation of the boerenkoolstamppot

1. Peel the potatoes and cut them into pieces. Put them together with the kale in a large mash pan. Add water until everything is just covered, and bring to a boil. Boil the potatoes and kale for about 20 minutes until done.
2. While the potatoes and kale cook, fry the bacon in a frying pan. After a few minutes, add the finely chopped onion and fry everything for 5 minutes until the onion is translucent. Add the maple syrup and fry for another half minute.
3. Drain the potatoes and kale and mash them with a potato masher. Mix the onion-bacon mixture with the vinegar, soy sauce, mustard, butter, and nutmeg. Season with salt and pepper.

Preparation of the meatballs in gravy

1. Put the ground beef in a large bowl and add the mustard, egg, breadcrumbs, kecap, pepper, and salt. Mix everything well and roll small balls of 1 inch (2-3 cm) in diameter.
2. Heat 2 tablespoons of butter in a pan and fry the meatballs until golden brown all around. Add ½ cup (100 ml) of water, put a lid on the pan, and fry the balls for about 15 minutes until done. Remove the meatballs from the pan and set aside.
3. Crumble the stock cubes into the hot water. Add the flour to the pan where the meatballs were and fry for 2 minutes. Slowly pour in the stock while stirring to create a smooth gravy. Let it simmer until the gravy thickens slightly.
4. Put the meatballs back in the pan with the gravy and heat them up again.

Serving

1. Serve the kale mash on plates and add a few delicious meatballs. Spoon some of the homemade gravy over the mash and enjoy!

Notes

• 1. Traditional Variation: For a more classic Dutch approach, you can replace the meatballs and gravy with traditional smoked sausage, often served whole or sliced alongside the stamppot.
• 2. Storage Instructions: For best results and food safety, store the meatballs with gravy and the kale mash separately.
• Refrigerator: Both the mash and the meatballs can be stored in airtight containers in the fridge for 2-3 days.
• Freezer: For longer storage, place the mash and meatballs in separate freezer-safe containers or bags. They can be kept in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Oven Method: For a comforting reheat, place the Boerenkool Stamppot in an oven-safe dish. Arrange the meatballs on top, and if desired, sprinkle a layer of breadcrumbs mixed with a few small knobs of butter over the entire dish for a crispy topping. Heat in a preheated oven at 350 °F (180 °C) for about 15-20 minutes, or until the mash is thoroughly warm and the topping is golden.
  • Stovetop Method (Skillet): Gently melt some butter in a large frying pan (skillet) and add the kale mash, stirring frequently until heated through. In a separate frying pan, gently reheat the meatballs and gravy over low heat until warm. Combine on plates for serving.

Nutrition

Keyword:

stamppot recipe, Dutch kale mash, boerenkool

View original recipe on byandreajanssen.com

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