Gehaktballen Dutch Meatballs

Try this Gehaktballen Dutch Meatballs recipe, or contribute your own. "Meat" and "Ethnic" are two of the tags cooks chose for Gehaktballen Dutch Meatballs.

"So good! You will need to cover the pan while simmering for 15 mins to preserve liquid so you have a nice gravy."

- Lot

Cuisine: AmericanMain Ingredient: Meat

(0, 1) (reviews)

1 people want to try | 2 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 1 hours
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 4 Servings

2 slWhite bread; crusts removed

1/2 tsGround mace

1/2 cWater OR beef stock

3 tbButter

1/2 tsGround pepper

1 Egg

1 cLean ground pork; (or all

1 cLean ground beef

1/2 tsCurry powder

1 1/2 tsSalt

Ketjap manis OR Maggi

1 smOnion; minced

Gehaktballen Dutch Meatballs Preparation

Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs. Chill for about 30 minutes. Heat the butter and brown the meatballs for about 15 minutes, turning them a couple of times. Reduce the heat to simmer and cook the meatballs for another 15 minutes, turning a few times. Remove the meatballs, add the water or beef stock and bring to a high heat. Add a little ketjap manis or Maggi seasoning to the mixture and you will have a lovely gravy to serve with the meatballs. NOTES : Some people coat the meatballs with breadcrumbs before frying. We soak the bread in a bit of milk, and then press out the milk from the bread before adding to the ground beef. We almost always use just the ground beef, and it is very good. This is good served with homefries and lots of mayonnaise. Recipe by: Lets Go Dutch Again Posted to MC-Recipe Digest V1 #1005 by "chussey@synapse.net" on Jan 12, 1998