Dutch Spiced Meatballs (Gehaktballen)

About This Recipe

Gehaktballen are the Netherlands' everyday meatballs, larger and denser than Italian or Swedish versions, made from a mix of ground beef and pork seasoned distinctly with nutmeg and a pinch of ground cloves — spices that reflect the Netherlands' centuries-long history as a major hub of the global spice trade. The meatballs are browned in a hot pan until deeply crusted, then simmered in a rich gravy built from the pan drippings, giving them time to cook through fully while absorbing the sauce's flavor. The warming spice profile is what sets gehaktballen apart from other European meatball traditions — nutmeg especially, once one of the most valuable commodities the Dutch East India Company controlled, remains deeply embedded in Dutch savory cooking as a result. The meatballs are shaped notably larger than Italian-style meatballs, almost the size of a small fist, and are meant to be sliced at the table rather than eaten whole in a single bite. Served with mashed potatoes, gravy and a simple cooked vegetable, gehaktballen remain one of the most quintessential Dutch home dinners, the kind of dish nearly every Dutch household makes regularly with only minor variation from family to family.

Ingredients

Serves 4

• 350 gground beef
• 350 gground pork
• 1onion(finely diced)
• 1egg
• 0.5 cupbreadcrumbs
• 0.5 tspground nutmeg
• 0.25 tspground cloves
• 1.5 tspfine sea salt
• 0.25 tspblack pepper
• 3 tbspbutter(divided)
• 2 tbspflour
• 2 cupsbeef stock
• 1 tbspworcestershire sauce

Instructions

1. 1

   Mix the meatballs

   Combine ground beef, ground pork, diced onion, egg, breadcrumbs, nutmeg, cloves, salt and pepper. Mix gently and shape into 8 large meatballs.

2. 2

   Brown the meatballs

   Melt 2 tbsp butter in a wide pan over medium heat. Brown meatballs on all sides, about 10-12 minutes, until a deep crust forms.

   Because gehaktballen are larger than typical meatballs, give them extra time to brown fully and develop a real crust before adding liquid.

3. 3

   Make the gravy

   Remove meatballs. Melt remaining butter in the same pan, whisk in flour, cook 1 minute, then gradually whisk in stock and worcestershire sauce until smooth.

4. 4

   Simmer to finish

   Return meatballs to the gravy, cover and simmer 20-25 minutes until cooked through, turning once.

5. 5

   Serve

   Slice or serve whole with the gravy spooned generously over, alongside mashed potatoes.

Variations

• •

  Add a splash of dark beer to the gravy for extra depth.

• •

  Use all beef for a leaner, slightly firmer meatball.

• •

  Add sliced mushrooms to the gravy for a heartier, more substantial dish.

Storage

Refrigerate in the gravy up to 4 days. Reheat gently on the stovetop with a splash of stock. Freezes well for up to 3 months.

Frequently Asked Questions