Authentic Dutch Meatballs (Gehaktballen): A Step-by-Step Recipe

Gehaktballen, or Dutch meatballs, are a hearty and flavorful staple in Dutch cuisine. These aren’t your average meatballs; they’re larger, richer, and packed with a unique blend of spices and seasonings that make them incredibly satisfying. Served with potatoes, gravy, or simply with a slice of bread and mustard, gehaktballen are a comforting and delicious dish that’s perfect for a cozy night in. This comprehensive guide will walk you through creating authentic Dutch meatballs from scratch, ensuring a delightful culinary experience.

What Makes Dutch Meatballs Special?

Dutch meatballs differ from Italian or Swedish meatballs in several key aspects:

• Size: Gehaktballen are typically larger, often about the size of a tennis ball.
• Meat Mixture: The meat mixture often includes a combination of ground beef and pork, sometimes with veal added for extra richness.
• Spices: Dutch meatballs have a distinct flavor profile that includes nutmeg, cloves, and sometimes even a touch of allspice, in addition to the usual salt and pepper.
• Breadcrumbs: The breadcrumbs are often soaked in milk or broth to create a moist and tender texture.
• Gravy: They’re often served with a rich, savory gravy made from the pan drippings.

Ingredients for Authentic Gehaktballen

Here’s what you’ll need to make approximately 6-8 large Dutch meatballs:

• Meat:
  • 500g (1.1 lbs) ground beef
  • 250g (0.55 lbs) ground pork (or veal for a richer flavor)
• Breadcrumbs:
  • 100g (1 cup) breadcrumbs (preferably stale white bread, crusts removed)
  • 120ml (1/2 cup) milk or beef broth
• Onion: 1 medium onion, finely chopped
• Egg: 1 large egg
• Butter/Oil: 2 tablespoons butter or vegetable oil for browning
• Seasoning:
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice (optional)
  • 1 tablespoon Worcestershire sauce (optional, adds depth of flavor)
  • 2 tablespoons finely chopped fresh parsley (optional, for freshness)
• For the Gravy (Optional):
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 500ml (2 cups) beef broth
  • 1 tablespoon Dijon mustard (optional)
  • Salt and pepper to taste

Step-by-Step Instructions: Making the Perfect Dutch Meatballs

Follow these detailed steps to create mouthwatering gehaktballen:

Step 1: Prepare the Breadcrumb Mixture

In a medium bowl, combine the breadcrumbs and milk (or beef broth). Let it soak for at least 10 minutes, or until the breadcrumbs are completely softened. This step is crucial for creating a tender meatball.

Step 2: Sauté the Onion

While the breadcrumbs are soaking, melt 1 tablespoon of butter (or oil) in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. This step mellows the onion’s flavor and prevents it from being too overpowering in the meatball mixture. Remove the onion from the skillet and let it cool slightly.

Step 3: Combine the Ingredients

In a large bowl, combine the ground beef, ground pork (or veal), soaked breadcrumbs (squeeze out any excess liquid first), sautéed onion, egg, salt, pepper, nutmeg, cloves, allspice (if using), Worcestershire sauce (if using), and parsley (if using). Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough meatballs. Overmixing develops the gluten in the meat, making the meatballs dense.

Step 4: Form the Meatballs

Divide the meat mixture into 6-8 equal portions. With slightly damp hands, gently form each portion into a large, oval-shaped meatball. Ensure the meatballs are compact but not too tightly packed. Lightly wet hands help prevent the meat from sticking. Place the formed meatballs on a plate or baking sheet lined with parchment paper.

Step 5: Brown the Meatballs

Melt the remaining 1 tablespoon of butter (or oil) in the same skillet over medium-high heat. Once the butter is melted and the skillet is hot, carefully place the meatballs in the skillet, making sure not to overcrowd them. You may need to brown them in batches. Brown the meatballs on all sides until they are nicely seared and have a golden-brown crust. This step is important for developing flavor and creating a nice texture. Browning usually takes about 2-3 minutes per side. Don’t worry about cooking them all the way through at this point; you’ll finish cooking them in the next step.

Step 6: Simmer the Meatballs

Once the meatballs are browned, reduce the heat to low. Add about 1/2 cup of water or beef broth to the skillet. Cover the skillet and let the meatballs simmer gently for 30-45 minutes, or until they are cooked through and the internal temperature reaches 160°F (71°C). Turn the meatballs occasionally to ensure even cooking. The simmering process allows the meatballs to cook slowly and evenly, resulting in a tender and juicy interior. If the liquid evaporates too quickly, add a little more water or broth.

Step 7: Make the Gravy (Optional)

If you’re making gravy, remove the meatballs from the skillet and set them aside, keeping them warm. Leave the pan drippings in the skillet. Add 2 tablespoons of butter to the skillet and melt over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux will help thicken the gravy. Gradually whisk in the beef broth, making sure to break up any lumps. Bring the gravy to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Stir in the Dijon mustard (if using) and season with salt and pepper to taste. Return the meatballs to the gravy and let them simmer for a few more minutes to heat through. The gravy adds a richness and depth of flavor to the meatballs.

Tips for Perfect Gehaktballen

• Don’t Overmix: As mentioned earlier, overmixing the meat mixture can lead to tough meatballs. Mix the ingredients just until they are combined.
• Use a Meat Thermometer: To ensure the meatballs are cooked through, use a meat thermometer to check the internal temperature. The meatballs should reach 160°F (71°C).
• Don’t Overcrowd the Pan: When browning the meatballs, don’t overcrowd the pan. Brown them in batches to ensure they sear properly and develop a nice crust.
• Adjust Seasoning to Taste: Feel free to adjust the seasoning to your liking. If you prefer a spicier meatball, add a pinch of red pepper flakes.
• Rest the Meat Mixture: For even better results, cover the meat mixture and refrigerate it for at least 30 minutes (or up to overnight) before forming the meatballs. This allows the flavors to meld together.
• Freeze for later: Meatballs can be frozen after cooking, or even before. If freezing before, place the formed raw meatballs on a baking sheet lined with parchment paper and freeze for at least 2 hours, or until solid. Then transfer the frozen meatballs to a freezer bag or container. When ready to cook, thaw them in the refrigerator overnight and cook as directed.

Serving Suggestions

Gehaktballen are incredibly versatile and can be served in many ways:

• With Potatoes and Gravy: This is a classic Dutch combination. Serve the meatballs with mashed potatoes, boiled potatoes, or even roasted potatoes, smothered in the rich gravy.
• On a Sandwich: Place a few meatballs on a crusty roll with some mustard for a hearty and satisfying sandwich.
• With Red Cabbage: Braised red cabbage is a traditional accompaniment to gehaktballen in some regions of the Netherlands.
• As a Snack: Serve the meatballs with toothpicks as a party snack, accompanied by mustard or another dipping sauce.
• With Stamppot: Stamppot is a traditional Dutch dish made with mashed potatoes and vegetables like kale, sauerkraut, or endive. Gehaktballen are a perfect protein addition to stamppot.

Variations on the Classic Recipe

While this recipe is for authentic Dutch meatballs, there are several variations you can try:

• Different Meat Combinations: Experiment with different ratios of ground beef, pork, and veal, or try using ground lamb or chicken.
• Adding Vegetables: Grated carrots, zucchini, or bell peppers can be added to the meat mixture for extra flavor and moisture.
• Spicy Meatballs: Add a pinch of red pepper flakes, cayenne pepper, or chopped chili peppers to the meat mixture for a spicier kick.
• Herb Variations: Try using different herbs like thyme, rosemary, or oregano in addition to (or instead of) parsley.
• Beer Braised: Instead of simmering in water or broth, simmer the meatballs in a dark beer for a richer, more complex flavor.
• Indonesian Inspired: For a twist, add some Indonesian spices like cumin, coriander, and turmeric to the meat mixture, and serve with a peanut sauce.

Nutritional Information (Approximate)

Per meatball (based on 8 servings, excluding gravy):

• Calories: 350-400
• Protein: 25-30g
• Fat: 20-25g
• Carbohydrates: 10-15g

Note: Nutritional information is approximate and may vary depending on the specific ingredients used.

Conclusion

Gehaktballen are a delicious and comforting dish that’s easy to make at home. With this detailed recipe and helpful tips, you’ll be able to create authentic Dutch meatballs that will impress your family and friends. So gather your ingredients, put on some Dutch music, and get ready to enjoy a taste of the Netherlands! Whether you serve them with potatoes and gravy, on a sandwich, or as a snack, gehaktballen are sure to be a hit. Enjoy!

Bon appétit, or as the Dutch say, Eet smakelijk!

Related Questions

• What is typically served with gehaktballen?
• Can I make gehaktballen without pork?
• How long do gehaktballen last in the refrigerator?
• Can I freeze cooked gehaktballen?
• What is the best type of mustard to serve with gehaktballen?