Gehaktballen (Dutch Meatballs)

• Prep time: 15 mins

• Cook time: 30 mins

• Total time: 45 mins

• Servings: 4 meatballs

• Country of origin: Netherlands

• Description: Large, succulent seasoned minced meat balls braised slowly in butter to create a rich brown pan gravy.

• Presentation: Served alongside boiled potatoes and vegetables with plenty of pan gravy spooned over top.

• Ingredients:

  • 1 lb mixed minced meat (beef and pork)

  • 1 egg

  • 1/2 cup breadcrumbs

  • 1/4 cup milk

  • 1 tsp mustard

  • 1/2 tsp ground nutmeg

  • Salt and pepper to taste

  • 1/2 cup unsalted butter (for frying)

  • 1 cup warm water or beef stock (for gravy)

• Step-by-step directions:

  • Soak breadcrumbs in milk for 5 minutes.

  • Combine minced meat, soaked breadcrumbs, egg, mustard, nutmeg, salt, and pepper in a bowl.

  • Shape mixture into 4 large, smooth meatballs.

  • Melt butter in a skillet over medium-high heat and sear meatballs until brown on all sides.

  • Reduce heat to low, add warm water or stock to pan, cover, and simmer gently for 25 minutes, turning occasionally.

  • Remove meatballs and whisk pan juices to form a rich gravy.

• Optional variations: Add finely grated onion or Worcestershire sauce to meat mixture.

• Cooking tips: Handle meat gently when shaping balls to keep interior soft and juicy.

• Nutrition facts:

  • Calories: 410 kcal

  • Fat: 30g

  • Carbohydrates: 10g

  • Protein: 24g