Name: Gehakt Ballen (Dutch Meatballs) recipe
Ingredients: 1 pound ground meatloaf mix (beef, pork veal);4 slices white bread;⅓ cup milk;1 egg, beaten;1 small onion, finely chopped;1 tablespoon freshly grated nutmeg;½ teaspoon ground cloves;salt and ground black pepper to taste;½ cup butter;2 cups water;1 (14.5 ounce) can diced tomatoes;1 (14 ounce) can beef broth;1 (1 ounce) package dry onion soup mix

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Ingredients

1 pound ground meatloaf mix (beef, pork veal) 4 slices white bread ⅓ cup milk 1 egg, beaten 1 small onion, finely chopped 1 tablespoon freshly grated nutmeg ½ teaspoon ground cloves salt and ground black pepper to taste ½ cup butter 2 cups water 1 (14.5 ounce) can diced tomatoes 1 (14 ounce) can beef broth 1 (1 ounce) package dry onion soup mix

Nutrition Info

524.3 calories carbohydrate: 24.4 g cholesterol: 168.6 mg fat: 36.9 g fiber: 2.7 g protein: 23.1 g saturatedFat: 20.2 g servingSize: - sodium: 1547.5 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Directions

Place meatloaf mix in a large mixing bowl, crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven, bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

Recipe Yield

4 servings

Recipe Note

These are really delicious and easy to make. Serve with potatoes.

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