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A tempting selection of dishes that showcase Dutch meatballs

There’s nothing more delicious than authentic Hollandse gehaktballen (Dutch meatballs) – a culinary favourite with both visitors to the Netherlands and locals alike. Gehaktballen are also an extremely flexible ingredient that can be used in an almost endless variety of tempting dishes, including our three yummy Dutch recipes below!

Dutch meatball recipes

Traditionele Hollandse gehaktballen (traditional Dutch meatballs)

Ingredients

500 grams of minced meat (half pork and half beef)
1 small onion
3 beschuitjes (Dutch rusk-like biscuits)
1 egg
Fresh parsley
Salt and pepper
Dairy butter
1 tbsp. of mustard
A pinch of nutmeg
1 tbsp. of ketjap manis
1 tbsp. of tomato ketchup
1 tsp. of mustard

Preparation

First chop the onion, finely chop the parsley and crumble the beschuit into a bowl. Next add in the meat, egg, mustard and nutmeg, season with salt and pepper, and knead thoroughly. Now fashion into four balls and fry in a small amount of butter until golden brown. Add in the ketjap manis, ketchup, and a teaspoon of mustard and stir until it forms a rich gravy. Lastly, cover the pan and leave the meatballs to gently simmer on a low heat for about 25 minutes. Serve with new potatoes and red cabbage with apple.

Pikante gehaktballen (spicy meatballs)

Ingredients

500 grams of minced meat (half pork and half beef)
1 small onion
3 beschuitjes (Dutch rusk-like biscuits)
1 egg
2 tbsp. of ketjap manis
1 tbsp. of sambal oelek
1 tsp. of ground ginger
2 cloves of garlic
1 tsp. of coriander powder
Sunflower oil
Salt and pepper

Preparation

Finely chop the onion and crush the beschuit into a bowl. Add in the meat and all of the remaining ingredients (except for the sunflower oil), season with salt and pepper, and knead thoroughly. Now fashion into four balls and fry in a little sunflower oil until golden brown. Cover the pan and leave the meatballs to gently simmer on a low heat for about 25 minutes. Serve with rice or potatoes and green beans.

Limburgse gehaktballen (Limburg meatballs)

Ingredients

500 grams of minced meat (half pork and half beef)
1 small onion
3 beschuitjes (Dutch rusk-like biscuits)
1 egg
Salt and pepper
Dairy butter
1 tsp. of mustard
1 large onion (sliced into rings)
100 ml of apple juice
1 tbsp. of Dutch apple syrup

Preparation

Finely chop the onion and crush the beschuit into a bowl. Next add in the minced meat, egg, mustard and nutmeg, season with salt and pepper and knead thoroughly. Fashion into balls roughly the size of ping-pong balls, and fry in a little butter until golden brown. Cover the pan and gently simmer the meatballs on a low heat for about 8 to 10 minutes. Now remove the meatballs from the pan, and fry the onion rings in the remaining gravy. Pour in both the apple juice and apple syrup and stir thoroughly. Finally add the meatballs back into the sauce and leave to cook for a further few minutes. Serve with mashed potato and beetroot.

Tip: Don’t fancy spending too much time in the kitchen, yet still want to enjoy genuine Dutch meatballs? The ready-made Unox meatballs in gravy now available at leading online Dutch supermarket, Holland at Home, simply require heating before serving. Yum!

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

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