Dutch meatballs recipe (gehaktballen)

In the Netherlands meatballs or as we like to call them – gehaktballen – are a staple in many Dutch kitchens. Most families have their own special family recipe. Today I am sharing my favorite recipe for a Dutch meatball. And that wouldn’t be complete without adding gravy as well! Absolutely one of my favorite Dutch recipes.

Fun fact: Traditionally many Dutch people would even have a special day in the week which was meat balls day. Usually a Wednesday when all the butchers in the Netherlands would have their beef mixture on sale! Woensdag gehaktdag!

How to make Dutch meatballs with gravy

When you’re making Dutch meatballs you’re gonna want them to be nice and juicy. One of the most common ways to ensure they are is by using half and half ground meat. So half beef and half pork. Due to the extra fat from the pork the end result will be juicier.

However, I have actually baked these meatballs with lean ground beef, and the meatballs turned out hearty and juicy. So this recipe is for lean ground beef, not half and half.

The trick to avoiding dry meatballs is simply not to bake them too long. Also, the gravy that accompanies this recipe makes them irresistibly delicious.

BAKING TIP (from a follower): Roll the meatballs in all purpose flour before frying for a thicker gravy.

Why do you need eggs in a meatball?

Eggs, along with bread crumbs, provide binding. Eggs also add moisture to the meatballs, which (among other things) makes for a juicy meatball.

However, it is important not to add too much egg to your meatball mixture or, if you have a really large egg to try and compensate the extra egg with adding more bread crumbs. The breadcrumbs will absorb the excess moisture, so the binding effect of the eggs can ensure that all the loose ingredients form a well-bonded meatball.

What is the best way to bake meatballs?

A cast iron large skillet is recommended for baking meatballs. These pans are great when you need to bake something for a long time at a consistent temperature. The heavy bottoms of cast iron skillets ensures that the heat is well distributed and the meatballs are cooked evenly.

Once the meatballs are in the pan on medium-high heat, you should keep turning them. This will first sear them on all sides and then brown them evenly on all sides.

Then it’s time to bake the meatballs in butter, which will give them an extra tasty exterior. Finally, add the beef broth and soy sauce to make a delicious sauce. This keeps the meatballs juicy and finishes the flavor.

Juicy Dutch meatballs without sauce

Would you rather not have gravy with your meatballs? Omit this part of the recipe. A reader suggested that at this point, you could roll the meatballs in some breadcrumbs (with extra herbs if you like) and bake them in butter again. This gives the Dutch meatballs a crispy crust.

Did you know that ‘gehaktballen’ and ‘bitterballen’ are two different Dutch recipes, but both are called meatballs. Dutch bitterballen are basically fried meatballs made from a thick meat gravy covered in bread crumbs.

How can I improve the flavor of the meatballs?

Personally, I find these meatballs to be very flavorful, but you can enhance this flavor by adding some extra mustard and soy sauce. If you add extra liquid (such as kecap manis), also add some extra breadcrumbs to prevent the meat from becoming too moist and the balls from falling apart.

Of course, you can also add extra spices to your minced meat mixture, or replace the nutmeg with a mixture of chili powder and paprika, for example. Extra salt is an option, but it varies greatly from person to person, so I never want to call for too much salt in my recipes.

As an alternative to gravy, you could use a sauce, such as a tomato sauce or peanut sauce.

My meatballs fell apart. How can this happen?

This could be due to a number of things:

• You used large eggs (L), which made the mince mixture too moist. Using large eggs also requires adding extra breadcrumbs to the mince mixture. I use medium eggs in all my recipes unless otherwise noted.
• This recipe calls for lean ground beef. Are you using a fatty type of ground meat? Then add some extra breadcrumbs.
• You may have made very large meatballs, in which case they will fall apart more easily. For me, this mixture was just enough to make seven meatballs, but I suspect six will do just fine.
• When baking, keep the heat low and sear the balls on all sides turning them a couple of times.