We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Gehakt Ballen (Dutch Meatballs)
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
65 minutes
65 minutes
Total Time:
85 minutes
85 minutes
Savory pork and beef meatballs cooked in rich tomato-beef broth, perfect with potatoes.
Ingredients:
- 1 pound ground meatloaf mix (beef, pork veal)
- 4 slices white bread
- 0.33333334326744 cup milk
- 1 egg, beaten
- 1 small onion, finely chopped
- 1 tablespoon freshly grated nutmeg
- 0.5 teaspoon ground cloves
- 0.5 cup butter
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can beef broth
- 1 (1 ounce) package dry onion soup mix
Instructions:
- In a large mixing bowl, combine the meatloaf mix with crumbled bread, milk, and egg, using your hands to knead everything together. Add onion, nutmeg, cloves, salt, and pepper to the mixture and knead until fully combined. Form the mixture into six equal-sized balls.
- In a Dutch oven, melt butter over medium-high heat and brown meatballs until golden on all sides. Add water, tomatoes, beef broth, and onion soup mix. Bring to a boil, then simmer on medium-low until meatballs are fully cooked and tender, about 1 hour.