Dutch Meatballs, Meatballs!

When we talk about meatballs, I have dozen or so recipes that with a tweak here or there are gourmet enough to be a dinner party entrée. But none are so decadent and comforting as my take on a Dutch Meatball. Great anytime, they are luscious and any leftover meat is great sliced on fresh bread next day with your favorite condiment.
Some of the ingredients will be found in a Dutch/ International section of your grocery store, but you can also go to your local Asian food store for some of the ingredients.

Dutch Meatballs

2 lbs triple mix ground meat (equal parts ground beef, pork, veal), or
2 lbs medium ground beef (you need that unctuous juicy taste)
2 tablespoons grainy mustard
2 tablespoons Ketchap Manis
1 tablespoon fresh ground nutmeg
1 1/2 teaspoons salt
1 teaspoon white pepper
3/4 cup breadcrumbs
2 tablespoons milk
2 eggs
Flour to dredge the meatballs
1 stick butter,more if needed
1 medium onion, chopped, optional
2 cups of beef broth (if you use boullion cubes, adjust the salt in the recipe)

Mix the egg and milk together in a large bowl, add the Ketchap Manis, grainy mustard, nutmeg, salt, pepper, breadcrumbs; mix well, then add the meat, toss together, gently but thoroughly so the meat doesn't get too compacted. Roll into 1/2 -2/3 cup sized meatballs, I know they are large, but trust me, small ones will disintegrate while browning and you will end up with ground meat crumbs. At this point, you could wrap them up to cook later, just put in the fridge. When you are ready to cook the meatballs, put a couple of handfuls of flour on a plate and roll the meatballs in the flour, set aside. You may have 10-12 meatballs.
In a Dutch oven, or large braising pan that has a lid, melt 1/2 the butter, add the chopped onion, if using, sautéing until soft, then add a few meatballs at a time, don't crowd the pan and fry in batches, adding more butter as needed, until the meatballs are golden brown all over. once you have browned all of the meatballs,remove from the pan,drain the meat juice from the browned meatballs into the pan along with the 2 cups of good rich beef broth, stirring with the remaining butter in the pan, bring to a boil, boil at least 1 minute, then lower heat to medium low, add all the meatballs to the pan, stirring gently to coat each ball with the gravy, simmer gently about 25-30 minutes, turning the meatballs occasionally. Perfect with your favorite mashed potatoes, great winter comfort food. Or you can make a dynamite Dutch meatball Poutine, just heat up your favorite brand of frozen or make fresh, French fries, until they are crispy, put them on a plate, add your favorite cheese cut into bits, put a meatball or two, and some of the luscious gravy on top, enjoy!