Gehaktballen

Name: Gehaktballen
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1 lb ground beef; 1/2 medium yellow onion, finely grated; 1/2 cup plain dry breadcrumbs; 1/4 cup whole milk; 2 large eggs, beaten; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp ground black pepper; 2 tbsp vegetable oil; 1 lg can crushed tomatoes (28 oz can)

Soft, golden Dutch meatballs made with ground beef, onion, and soaked breadcrumbs, then simmered in a tomato sauce. They are a weeknight family supper served with mashed or boiled potatoes.

55 minEasyServes 4430 cal/serving

DutchDinnerStovetopStandard

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Ingredients

1 lb ground beef
1/2 medium yellow onion, finely grated
1/2 cup plain dry breadcrumbs
1/4 cup whole milk
2 large eggs, beaten
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp vegetable oil
1 lg can crushed tomatoes (28 oz can)

Instructions

1

Soak 1/2 cup plain dry breadcrumbs in 1/4 cup whole milk for 5 minutes, until soft.
2

Mix 1 lb ground beef, 1/2 medium finely grated yellow onion, the soaked crumbs, 2 beaten large eggs, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp ground black pepper in a bowl. Shape into balls about 2 inches wide.
3

Heat 2 tbsp vegetable oil in a wide skillet over medium-high heat. Brown the meatballs in batches, 6 to 8 minutes in all, turning them as they color.
4

Pour 1 lg can crushed tomatoes (28 oz can) over the meatballs and cover. Simmer over low heat for 20 minutes.
5

Check a meatball in the thickest part with an instant-read thermometer. It is done at 160F; keep simmering if not.
6

Serve the meatballs hot with the tomato sauce spooned over them.

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Questions

What is Gehaktballen?

Soft, golden Dutch meatballs made with ground beef, onion, and soaked breadcrumbs, then simmered in a tomato sauce. They are a weeknight family supper served with mashed or boiled potatoes. This reference files it under Dutch dinner: made on the stovetop, rated easy and about 55 minutes start to finish.

What temperature does Gehaktballen cook at?

Step 5 reads: "It is done at 160F; keep simmering if not." That is about 70 C.

Can I skip the searing in Gehaktballen?

Step 3 reads: "Brown the meatballs in batches, 6 to 8 minutes in all, turning them as they color." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use ground turkey instead of ground beef in Gehaktballen?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Gehaktballen uses 1 lb ground beef.

Can I make Gehaktballen dairy-free?

Yes. The dairy in Gehaktballen is 1/4 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Serve it with

Patat side
Bossche Bollen dessert
Pumpkin Rice side

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