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Hollandse gehaktballen (Dutch meatballs)

Ever tried a ‘broodje bal’ when you were in Holland? These meat balls don’t just taste good on a ‘broodje’…

500 gr of minced beef and pork
2 slices of stale, white bread
4 tablespoons of milk
1 egg
1 tomato
100 g of butter
Salt and pepper

First remove the crusts and then soak the bread in the milk. Once the bread is soft, squeeze out any excess milk and place in a bowl with the mince, egg, salt, pepper and nutmeg. Knead the mixture thoroughly until the bread is no longer visible. Divide the meat into four portions and roll into generous balls. Next heat some butter in a frying pan and fry the meatballs on all sides. Meanwhile, peel the tomato, cut into quarters and add to the pan. Fry the meatballs for a further 30 minutes or until tender, turning occasionally so that they brown evenly. Remove the meatballs from the pan, pour in some water and stir the residue until a rich gravy forms. Once ready the gravy should be served separately. Dutch meatballs are delicious with all kinds of typical Dutch dishes including warm vegetables and mash.

3 comments on “Hollandse gehaktballen (Dutch meatballs)

  1. Lis Carlson

    Wll try recipe very soon, thanks.

  2. Lis Carlson

    What does AGV stand for? Am curious.

  3. Pingback: AGV’tje – the most popular Dutch meal! | Dutch Community

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