Gehaktballen Dutch Meatballs
Gehaktballen, or Dutch meatballs, are a comforting and hearty classic, perfect for those who crave rich, flavorful, and perfectly tender bites. This recipe combines a savory blend of ground beef and pork, accented by warm spices like nutmeg and allspice, giving the meatballs a quintessentially Dutch flavor. Soaked breadcrumbs and milk keep them wonderfully moist, while a buttery sear locks in the juices. The meatballs are then simmered in a luscious beef stock, creating a light, flavorful sauce ideal for drizzling over the finished dish. Serve these golden-brown delights with creamy mashed potatoes or crusty bread for an authentic taste of the Netherlands. Whether for a cozy weeknight meal or a special occasion, these gehaktballen are sure to delight with their irresistible aroma and satisfying bite.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 75 grams Breadcrumbs
- 60 milliliters Milk
- 1 large Egg
- 1 medium (finely chopped) Onion
- 2 cloves (minced) Garlic
- 1 tablespoon Dijon mustard
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 250 milliliters Beef stock
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for about 5 minutes until the breadcrumbs absorb the milk and soften.
In a large mixing bowl, combine the ground beef, ground pork, softened breadcrumbs, egg, chopped onion, minced garlic, Dijon mustard, nutmeg, allspice, salt, and black pepper.
Using clean hands, mix the ingredients thoroughly until well combined. Avoid overmixing as it can make the meatballs tough.
Shape the mixture into evenly sized meatballs, about the size of a golf ball. You should get approximately 12-14 meatballs.
In a large skillet or frying pan, heat the butter over medium heat until melted and bubbling.
Add the meatballs to the pan in a single layer, making sure not to overcrowd them. Brown the meatballs on all sides, turning gently, for about 8-10 minutes.
Once the meatballs are browned, pour the beef stock into the pan. Bring it to a simmer, then reduce the heat to low and cover with a lid.
Cook the meatballs in the stock for about 25-30 minutes, turning occasionally, until they are cooked through and tender.
Remove the meatballs from the pan and set them aside. Increase the heat and let the remaining beef stock reduce slightly to form a light sauce.
Serve the meatballs hot, drizzled with the sauce, alongside mashed potatoes or crusty bread for a true Dutch experience.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 60% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
