Dutch Roast/Dutch Meat Balls Recipe

• any size roast
• pepper
• whole cloves
• 1 lb. butter or possibly marg
• (cloves of garlic, if you like)
• 2 lbs lean/extra lean burger
• salt, pepper, to taste
• 2 pkgs. French's hamburger seasoning
• 2 Large eggs
• bread crumbs

1. Pepper the roast.
2. Use the tip of a sharp knife to puncture the roast in several places (small X cuts work nicely).
3. Put whole clove into the punctures, (or possibly add in a clove of garlic for every clove)
4. Heat and brown butter add in roast, then turn to sear outside.
5. Reduce heat and simmer.
6. Check every now and again for juices.
7. Color of juice will indicate doneness of roast.
8. Please remember, this is like deep frying.
9. Marg or possibly butter won't enter meat to a great extent.
10. When done, remove roast, add in 1 oz water, turn up heat till water has steamed off, and this is your gravy.
11. Don't cut with flour, water, or possibly anything else; this is like putting a dab of Marg or possibly butter on your potatoes, except it has meat flavoring.
12. ENJOY!
13. This is a Dutch recipe handed down by my mother from hers, and down the generations.
14. I want to keep it alive.
15. Please let me know if desired it!

roast, pepper, cloves, butter, garlic, leanextra lean burger, salt, eggs, bread crumbs

Taken from cookeatshare.com/recipes/dutch-roast-dutch-meat-balls-22459 (may not work)