Dice the onion finely. Do not make the dice too large, otherwise, it'll make the meatballs fall apart.

Rub 4 beschuiten together, to turn it into a fine powder. You'll need 6 tablespoons of crumbs. If you do not have beschuit, you can use 6 tablespoons of unseasoned breadcrumbs instead.

Add the onion, the breadcrumbs, and the ground beef to a large bowl.

Grate fresh nutmeg into the bowl with the meat.

Add 2 tablespoons of mayonnaise to the bowl with the meat.

Add 2 tablespoons of mustard to the meat.

Add salt & pepper to taste.

Mix all the ingredients together, until it's fully combined.

Using a large ice cream scooper, shape meatballs. Each ball should be approximately 150-175grams (5.25 - 6oz). For me, this recipe created 12 meatballs.

In a bowl or measuring cup, add 1 cup of hot water

Add 2 tbsp of Ketjap Manis

Add 1tbsp of Sambal Oelek

Add 2tbsp of Tomato Paste

Mix it well, until fully combined.

In a large Dutch Oven, heat up 2tbsp of butter. I like to cook it long enough so it just starts to brown.

Add meatballs to the pan, but do not overcrowd the pan. In my large Dutch oven, I can easily put 6 meatballs, but not much more.

Brown the meatballs on all sides. When they're browned, take them out, and repeat for the rest of the meatballs. You may have to add more butter to the pan.

Add all the balls back in the pan, and add the jus mixture.