Classic Dutch meatballs

Echt-hollandse gehaktbal

Tags: Meats & Fish

500 grams / 1 lb. 2oz. lean hamburger meat
1 egg
1 rusk/beschuit or breadcrumbs
125 grams butter or margarine
½ tbsp tomato ketchup
salt and pepper
3 cloves
bay leaf

Mix the meat well with the raw egg, the crumbled rusk (or fine bread crumbs), a pinch of nutmeg and salt and pepper to taste. Use a sturdy fork or a whisk.

Wet your hands and form 4 balls of the hamburger mix. Heat the butter and fry - on medium setting - the meat balls golden brown on all sides. 

Add the ketchup, bay leaf, cloves, cover the frying pan, turn down the heat and let the meat balls simmer for 10 minutes. The meatballs are done when they are ‘solid’ to the touch and do not yield too much when you press on them.

Take the meatballs from the gravy and discard the bay leaf and cloves. Serve the juice (jus) as gravy. Serves well with endive or kale hodgepodge. It also tastes great with fries and applesauce. Enjoy!