Classic Dutch Meatballs (Gehaktballen)
Servings: 4
Calories: 865kcal
Giant, juicy, and packed with savory flavor, these classic Dutch Meatballs (Gehaktballen) are seared in golden butter and gently simmered in a rich, velvety pan gravy. Serve them over a mound of creamy mashed potatoes for the ultimate comfort food feast!
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Equipment
- 1 large (12-inch) skillet preferably non-stick
Ingredients
For the Meatballs
- 2 slices white bread crusts removed and torn into chunks
- ⅓ cup whole milk
- 1 lb ground beef 85% lean
- 1 lb ground pork
- 1 large egg lightly beaten
- 1 medium onion grated on a box grater, or finely chopped
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce or Maggi seasoning
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground nutmeg
- ½ cup all-purpose flour
For Cooking and the Gravy (Jus)
- 4 tablespoon unsalted butter ½ stick
- 1 tablespoon vegetable oil
- 1¼ cup beef stock or broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon unsalted butter cold
- salt and pepper
- 1 tablespoon Italian parsley finely chopped (optional)
- mashed potatoes
Instructions
- Place the torn bread into a small bowl and pour the milk over it. Let it soak for 5 minutes, pressing down to ensure all of the bread is submerged. Then, use a fork to mash it into a smooth paste.2 slices white bread, ⅓ cup whole milk
- In a large bowl, mix the ground beef and ground pork with the soaked bread paste, beaten egg, grated onion, garlic, mustard, Worcestershire sauce, salt, pepper, and ground nutmeg. Mix gently with clean hands (or a large wooden spoon) until just combined. Do not overwork the meat mixture.1 lb ground beef, 1 lb ground pork, 1 large egg, 1 medium onion, 2 cloves garlic, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1½ tsp Kosher salt, 1 tsp black pepper, ½ tsp ground nutmeg
- Divide the mixture into 4 to 5 equal portions (about 8 to 9 ounces each). Roll each portion into a smooth sphere, making sure there are no deep cracks on the surface.
- Spread the flour onto a platter or plate. Gently roll the balls in the flour until lightly coated. Place on a plate and chill in the refrigerator for 15 minutes.½ cup all-purpose flour
- In a heavy skillet or Dutch oven, melt the butter (4 tbsp) with the oil (1 tbsp) over medium heat until foamy. Add the meatballs and sear them gently, turning every few minutes with a spatula and a spoon (see NOTES) for about 10-12 minutes, until browned all over.4 tbsp unsalted butter, 1 tbsp vegetable oil
- Once the meatballs are browned, reduce the heat to LOW. Slowly pour the beef stock and Worcestershire sauce around the meatballs. Cover the pan with a lid and simmer gently for 25 to 30 minutes. Every 8-10 minutes, remove the lid, gently flip the meatballs, and spoon the pan juices over the tops of them.1¼ cup beef stock, 1 tsp Worcestershire sauce
- Carefully transfer the cooked meatballs to a serving platter.
- Turn the heat under the skillet to HIGH and simmer for 3-4 minutes, until slightly thickened. Turn off the heat and stir in the cold butter (1 tbsp) and a healthy pinch of salt and pepper.1 tbsp unsalted butter, salt and pepper
- Serve at once over mashed potatoes, with plenty of the sauce spooned over the top of each meatball. Garnish with chopped Italian parsley, if desired.mashed potatoes, 1 tbsp Italian parsley
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Gentle Flipping Technique: Because these meatballs are so large, skip the tongs or forks, which can pierce the meat, tear the delicate crust, and release precious juices. Instead, carefully use a thin metal spatula and a large spoon together to gently roll and flip the meatballs in the sizzling butter so they brown evenly without breaking apart.
- Meat Selection: For the ultimate authentic texture, stick with a 50/50 blend of ground beef (80/20) and ground pork. If you prefer all beef, use an 80/20 ground chuck so the meatballs stay moist and juicy as they simmer.
- Don’t Skip the Nutmeg: A pinch of freshly grated nutmeg is the signature spice that gives these meatballs their quintessential warm, savory Dutch flavor profile.
- Internal Temperature: Use an instant-read meat thermometer inserted into the center of the largest meatball to ensure they reach an internal temperature of 160°F (71°C) before pulling them from the heat.
- Leftovers (Broodje Bal): Store leftover meatballs and gravy together in an airtight container in the refrigerator for up to 4 days. Slice a meatball into thick rounds and serve it on a soft roll topped with warm gravy and spicy mustard for an iconic Dutch lunch!
Nutrition
Calories: 865kcal | Carbohydrates: 25g | Protein: 46g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 249mg | Sodium: 812mg | Potassium: 965mg | Fiber: 2g | Sugar: 4g | Vitamin A: 641IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 5mg