Dutch meatballs Grannies recipe
With this easy recipe for Dutch meatballs you get juicy, flavorful beef meatballs which are a great accompaniment to almost every dish. Made in the same way my grandma used to braise them. The meatballs are a bit crispy on the outside and juicy on the inside. Serve them with a mash or baked potatoes and some veggies.
Ingredients
- 1 pound ground beef
- 3 tablespoons bread crumbs
- 1 egg size M
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon nutmeg
- 2 tablespoons butter
- 2 tablespoons oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the minced meat in a large bowl.
- Break the egg above the meat.
- Add the bread crumbs, salt, pepper, and nutmeg.
- Knead the ground meat thoroughly and make 5 balls.
- Make sure the balls are compact and haven't got cracks. That way they don't fall apart while baking.
- Put the butter and oil in a frying pan and put it above medium heat.
- When the butter is melted add the balls and lay them in the pan.
- Bake on all sides until they are brown and lower the heat.
- Add one glass of hot water to the pan, so you also get great gravy.
- Put a lid (or aluminum foil) on the pan and let it simmer for 20 minutes.
NOTES
1. Minced meat - Knead the meat gently and not too long (just until everything is mixed), otherwise, your meat will become solid
2. Alternatives
- Breadcrumbs can be substituted with crumbled biscuits or slices of bread (without the crust)
- Minced beef: Minced beef got a delicious flavor. But you can substitute half of the meat with minced pork. That's a bit fatter and makes the Dutch meatballs juicier. If you want to prepare a budget-friendly meatball, substitute ⅓ of the meat with oatmeal. You almost can't taste the difference.
- Herbs: If you want to vary this basic recipe you can do it by adding some fresh herbs and spices and create your own family recipe. Try chives, rosemary, or thyme to get a different flavor.
- Meatballs are great as an appetizer at a buffet or party, you can, in that case, make small meatballs and add chopped onion and some soy sauce to make it even more special.
- A great stew like this creamy endive stew or Brussels sprouts mash
- A spoonful of mustard
- The Dutch meatballs can be rolled the night before and covered with some plastic foil, stored in the refrigerator. That way you can start baking them right away.
- You can freeze the meatballs when they're not baked. You can store them for 3 months in an airtight container. Take them out of the fridge a day before and let them thaw in the refrigerator.
- When braised cool the meatballs fast and store them in an airtight container (in some gravy) in the refrigerator for up to 2 days. Delicious to reheat them and serve them for lunch.
- Put the cooled meatballs in an airtight container (with some gravy) and store them for up to two months in the freezer.
Nutrition
Calories: 267kcal | Carbohydrates: 4g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 350mg | Vitamin A: 48IU | Iron: 2mg
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