GEHAKT BALLEN (DUTCH MEATBALLS)
These are really delicious and easy to make. Serve with potatoes.
Provided by Glenda Morrison de Kruif
Categories World Cuisine Recipes European Dutch
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 24.4 g, Cholesterol 168.6 mg, Fat 36.9 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 20.2 g, Sodium 1547.5 mg, Sugar 6.4 g
GEHAKTBALLEN: DUTCH MEATBALLS
Make and share this Gehaktballen: Dutch meatballs recipe from Food.com.
Provided by Carol H
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs.
- Chill for about 30 minutes.
- Make into 4-6 meatballs.
- 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.
GEHAKTBALLEN (DUTCH MEATBALLS)
Provided by yikes_edoc
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs. Chill for about 30 minutes. Make into 4-6 meatballs. 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. cook's 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.
Nutrition Facts :
DUTCH EAST INDIES MEATBALLS
These can be served as appetizers, or over rice as a main dish. The surprise is the chunk of pineapple in the middle of the meatball! This makes 4 servings as a main dish, or 8 appetizer servings.
Provided by breezermom
Categories Pineapple
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the pineapple chunks, reserving 1/2 cup syrup. Set aside.
- Combine the ground round, breadcrumbs, milk, beaten egg, chopped onion, and chopped parsley. Mix well. Shape the mixture into 16 meatballs, inserting a pineapple chunk into the center of each meatball. Set any remaining pineapple chunks aside.
- Combine the butter, oil, and curry powder in a large skillet. Brown the meatballs in the butter mixture over medium heat until browned. Drain meatballs, discarding the drippings. Set aside and keep warm.
- Combine the reserved pineapple syrup, vinegar, sugar, cornstarch, and soy sauce in a saucepan; stir well. Add pineapple chunks; cook over medium heat, stirring constantly, until thickened and bubbly. Serve meatballs with the sauce. (over rice as a main dish, or with toothpicks as an appetizer).
DUTCH MEATBALLS (BITTERBALLEN)
I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! -Tracey Rosato, Markham, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
Nutrition Facts : Calories 72 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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