Name: Gehakt Ballen (Dutch Meatballs)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Ground meatloaf mix (beef, pork veal) - 1 pound; White bread - 4 slices; Milk - ⅓ cup; Egg, beaten - 1; Onion, finely chopped - 1 small; Freshly grated nutmeg - 1 tablespoon; Ground cloves - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Butter - ½ cup; Water - 2 cups; Diced tomatoes - 1 (14.5 ounce) can; Beef broth - 1 (14 ounce) can; Dry onion soup mix - 1 (1 ounce) package

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gehakt Ballen (Dutch Meatballs)

1. Ground meatloaf mix (beef, pork veal) - 1 pound

2. White bread - 4 slices

3. Milk - ⅓ cup

4. Egg, beaten - 1

5. Onion, finely chopped - 1 small

6. Freshly grated nutmeg - 1 tablespoon

7. Ground cloves - ½ teaspoon

8. Salt and ground black pepper to taste - ½ teaspoon

9. Butter - ½ cup

10. Water - 2 cups

11. Diced tomatoes - 1 (14.5 ounce) can

12. Beef broth - 1 (14 ounce) can

13. Dry onion soup mix - 1 (1 ounce) package

How to cook deliciously - Gehakt Ballen (Dutch Meatballs)

1. Stage

Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.

2. Stage

Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.