Gehaktballen (Dutch Meatballs)
ready in: 30-60 minutes
recipe id: 6312
cook method: stovetop
1 cup lean ground beef
1 cup lean ground pork
2 slices white bread, crusts removed
1 small onion, minced
1 1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground mace
1/2 teaspoon ground black pepper
3 tablespoons butter
1/2 cup water or beef stock
ketjap manis or Maggi seasoning to taste
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.
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.
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