Gehaktballen in Jus (Dutch Meatballs in Gravy)
In short: Large, juicy meatballs of mixed beef and pork with nutmeg, browned in butter and simmered in a rich onion gravy. Served with potatoes and vegetables. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 600 kcal
Gehaktballen are the everyday Dutch meatballs: large, round and seasoned with nutmeg, made from half beef and half pork. They are browned in butter, then simmered in a simple pan gravy with onions and served with boiled potatoes and a vegetable, the combination the Dutch call AVG: aardappelen, vlees, groente. The meat stays moist because it is mixed with soaked bread rather than dry crumbs.
Instructions
- Mix the beef, pork, soaked bread (squeezed lightly), egg, grated onion, nutmeg, paprika, salt and pepper and knead with your hands for 1 minute until combined.
- With wet hands, shape the mixture into 4 large balls of about 160 g each.
- Melt half the butter in a heavy pan over medium heat and brown the meatballs for 8 to 10 minutes, turning, until golden all over. Remove them to a plate.
- Add the rest of the butter and the sliced onion to the pan and cook for 8 minutes until golden. Stir in the flour and cook for 1 minute.
- Whisk in the stock, add the bay leaf and simmer for 2 minutes until slightly thickened.
- Return the meatballs to the pan, cover and simmer for 15 to 20 minutes, turning once, until cooked through (71°C/160°F).
- Meanwhile, boil the potatoes in salted water for about 20 minutes until tender, adding the green beans for the last 6 minutes. Drain well.
- Serve the meatballs with the potatoes and green beans, spooning the gravy over.
Tips
- Soaked bread keeps the meat tender. Do not overmix, or the balls turn tough. Toss each ball between wet hands to make a smooth round shape.
- Make a double batch. Leftover meatballs are good cold in a roll with mustard, or sliced for sandwiches.
Questions and answers
Can I use only beef for gehaktballen?
Yes, but all-beef meatballs can turn dry. Add 1 tbsp of oil or a little more soaked bread to keep them moist.
Can I freeze gehaktballen?
Yes. Freeze the cooked meatballs in their gravy for up to 3 months and reheat gently.
What is AVG?
AVG stands for aardappelen, vlees, groente: potatoes, meat and vegetables, the classic Dutch weeknight plate.
How long does it take to make Gehaktballen in Jus (Dutch Meatballs in Gravy)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Gehaktballen in Jus (Dutch Meatballs in Gravy)?
About 600 kcal per serving, with 29 g of protein, 35 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 35 g |
| Fat | 32 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
