Gehaktbal
Gehaktbal represents the Dutch's simple, hearty version of the meatball, distinguished by its generous size — a single large ball of meat per portion, unlike small meatballs served three or four at a time. The recipe reflects the Dutch culinary tradition of abundant, unpretentious dishes designed to satisfy workers after a long day. Unlike many neighboring cuisines that marinate or heavily spice the meat, gehaktbal remains deliberately simple, seasoned only with salt, pepper and a little onion, letting the taste of quality meat dominate. It is considered one of the most representative dishes of Dutch home cooking, almost always served with potatoes and boiled vegetables, a combination familiarly called «vlees, aardappelen, groente».
One large meatball per portion
Unlike small meatballs, gehaktbal is a single large ball of meat, about the size of a fist, cooked as one portion.
A mix of beef and pork
The ground meat combines beef and pork in equal proportions, giving a balance between flavor and juiciness.
Breadcrumbs and milk for tenderness
Breadcrumbs soaked in milk are mixed into the meat, keeping the meatballs tender inside after frying.
A thick gravy from the frying juices
The juices left in the pan after frying become a thick, savory gravy, served directly over the meatball.
Ingredients 4 servings
- 300g ground beef
- 300g ground pork
- 1 slice bread, crust removed
- 100ml milk
- 1 onion, finely chopped
- 1 egg
- 2 tbsp butter
- 200ml beef stock
- Salt and pepper
How to make it
- 1Soak the slice of bread in milk for five minutes, then squeeze out the excess liquid, keeping the bread moist.
- 2Mix the two types of ground meat with the soaked bread, chopped onion, egg, salt and pepper in a large bowl.
- 3Knead the mixture by hand for a few minutes, until uniform, then shape into four large, equal balls.
- 4Melt the butter in a heavy skillet over medium heat and brown the meatballs on all sides for eight minutes.
- 5Reduce the heat to low, cover the pan and cook for twenty minutes, turning occasionally.
- 6Remove the meatballs and set them aside, then pour the beef stock into the pan, scraping up the browned bits from the bottom.
- 7Let the sauce reduce for a few minutes until it thickens, then pour it over the meatballs before serving.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
