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Gehaktballetjes (meatballs) is arguably one of the most popular meals in the Netherlands – our delicious Dutch recipe below uses ketjap and sambal to add a tasty Indonesian twist to this typical Dutch dish.
500 grams of ground beef
1 teaspoon of ground ginger
½ teaspoon of galangal powder
1 teaspoon of sambal (chilli paste)
2 tablespoons of sunflower oil
1 Maggi stock cube
2 cloves of garlic
2 tablespoons of ketjap manis (sweet soy sauce)
1 small onion
½ tablespoon of corn flour
A pinch of salt and pepper
First place the minced meat into a large mixing bowl and knead in the egg, sambal, galangal powder, ginger powder, salt and pepper. Next fashion the meat into balls and fry in a little oil for approx. 5 minutes, or until golden brown. Meanwhile, dissolve the stock cube in half a cup of boiling water, finely chop the onion, crush the garlic and dissolve the corn flour in a little cold water. Once ready, remove the meatballs from the pan and briefly fry the onion and garlic in the remaining fat. Now pour in the stock and ketjap manis, and then stir in the dissolved corn flour. Continue to stir until smooth, adding more water if the sauce becomes too thick. Finally, pop the meatballs back into the pan and leave to gently simmer in the sauce for approx. 10 minutes. Serve with new potatoes and green beans or brown rice and salad.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.