Large, softly spiced ground beef meatballs braised in a rich pan gravy, a quintessential Dutch Sunday dinner dish.
Dutch Gehaktballen is a real, traditional Dutch dish, known as Dutch Meatballs in Gravy. Large, softly spiced ground beef meatballs braised in a rich pan gravy, a quintessential Dutch Sunday dinner dish.\n\nGehaktballen are a staple of everyday Dutch home cooking, historically made from ground beef stretched with breadcrumbs and egg to feed a family affordably, served alongside stamppot or potatoes at the traditional Dutch evening meal.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Serves 4
Stir breadcrumbs into the milk and let sit for 5 minutes to soften.
Combine ground beef, grated onion, soaked breadcrumbs, egg, salt, nutmeg and pepper, mixing gently until just combined.
Form the mixture into 8 large meatballs.
Melt butter in a wide pan and brown the meatballs on all sides over medium heat, about 10 minutes total.
Remove the meatballs, whisk flour into the pan drippings, then gradually whisk in beef stock and soy sauce.
Return the meatballs to the gravy, cover, and simmer gently for 20 minutes until cooked through and the sauce has thickened. Serve hot with stamppot or potatoes.
Grate the onion rather than dicing it so it disperses smoothly through the meat mixture rather than leaving crunchy bits.
Don't overmix the meat — a light hand keeps the meatballs tender rather than dense and tough.
Simmer the meatballs gently in the gravy rather than at a hard boil, which can toughen the meat.
A mix of ground beef and pork gives a slightly milder, juicier meatball.
Add a splash of Worcestershire sauce to the gravy for extra depth.
Serve with applesauce on the side, a traditional Dutch pairing that adds sweetness.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Gehaktballen are a staple of everyday Dutch home cooking, historically made from ground beef stretched with breadcrumbs and egg to feed a family affordably, served alongside stamppot or potatoes at the traditional Dutch evening meal.
Yes, the meatballs and gravy reheat very well; make a day ahead and reheat gently on the stovetop.
Overmixing the meat mixture is the most common cause — mix just until the ingredients are combined, no more.
Yes, they freeze well in their gravy for up to 3 months; thaw overnight before reheating gently.
Per serving (320g / 11.3 oz) · 4 servings total
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