Ingredients for Gehaktballen Dutch Meatballs
- Lean Ground Beef
- 1 large egg
- White Bread
- 1/2 medium onion (finely chopped)
- 1 tsp salt
- Curry Powder
- Mace
- Pepper
- 2 tbsp butter
- Water
- Ketjap Manis
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How to Make Gehaktballen Dutch Meatballs
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 lb ground beef, 1 large egg, 1/2 cup milk-soaked and squeezed bread crumbs (see step 8), 1/2 medium onion (finely chopped), 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
- Gently mix the ingredients until just combined. Avoid overmixing, as this can make the meatballs tough.
- Roll the mixture into 4-6 meatballs (approximately 2-inch diameter).
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until cooked through and browned.
- While the meatballs bake, prepare the gravy: In a small saucepan, melt 2 tbsp butter over medium heat. Add 1/2 cup beef broth (or water) and bring to a simmer.
- Stir in 1 tbsp ketjap manis (sweet soy sauce) or 1 tsp Maggi seasoning for flavor. Adjust to taste.
- Once the meatballs are cooked, add them to the gravy and simmer for 5 minutes, allowing the flavors to meld.
- Serve the Gehaktballen hot, drizzled with gravy, and accompanied by your favorite sides (mashed potatoes, fries, etc.).
- **Milk-Soaked Breadcrumbs:** In a small bowl, soak 1/2 cup breadcrumbs in 1/4 cup milk for 5 minutes. Squeeze out excess milk before adding to the meat mixture.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
5g
Fat
41g
Carbs
2g
