Traditional Dutch Meatballs with Gravy
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Dutch Meatballs (gehakt ballen in Dutch) are a classic comfort food in the Netherlands. These hearty meatballs are traditionally made with a mix of ground beef and pork, so-called ‘half om half gehakt’ or half/half ground meat.
This dish is typically served as a main course for dinner with rich gravy and paired with “stamppot,” a traditional Dutch winter dish of mashed potatoes mixed with vegetables. It’s often enjoyed on colder days for a warming meal but can be eaten year-round.
Dutch meatballs tend to be larger than American or Italian ones. They are more the size of a tennis ball, instead of a golf ball. The seasoning is typically milder, with nutmeg or mace and mustard adding a distinctive touch, while American and Italian versions often have stronger garlic, cheese, or herb flavors.
Customization Options
A combination of half beef and half pork is most common for traditional Dutch meatballs, providing a balance of flavor and tenderness. But you can change the blend to your liking or go with just one type of ground meat. All beef works well for a leaner version while using more or just pork adds richness.
Adjust the meatballs to taste by adding different spices, or experimenting with the gravy’s thickness and seasoning.
Continue below for the full recipe with ingredients and step-by-step instructions.
Make-Ahead Tips
You can shape the meatballs the day before cooking and store them covered with plastic wrap in the fridge. The gravy can also be made ahead and reheated when needed.
Dutch Meatballs with Gravy
Dutch meatballs with gravy are made from ground meat mixed with spices, then cooked in a rich gravy. This classic recipe is simple yet flavorful.
These meatballs fit low-carb or keto diets, if low-carb breadcrumbs are used.
Ingredients
- 1 pound ground meat (half beef, half pork)
- 4 tablespoons breadcrumbs
- 1 medium-sized egg
- 1 small onion, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon nutmeg
- 1 tablespoon mustard
- 2 tablespoons all-purpose flour (for coating)
- 2 tablespoons butter
- 2 tablespoons oil
- 1½ cups beef stock
Instructions
- Combine the ground beef, breadcrumbs, egg, chopped onion, salt, pepper, nutmeg, and mustard. Gently knead the mixture until everything is well combined, being careful not to overmix to keep the meat tender.
- Shape the mixture into 4-5 evenly-sized meatballs.
- Roll each meatball in flour until lightly coated, shaking off any excess.
- Place the coated meatballs in the fridge for 30 minutes. This helps
bind the ingredients and prevents them from falling apart during cooking. - In a large skillet, heat the butter and oil. Add the meatballs and cook for about 10 minutes, turning regularly so they brown evenly on all sides. Keep the heat at a moderate level, allowing the meatballs to brown slowly. Try not to pierce them or they will lose their juices.
- After browning, add 1½ cups of beef stock to the skillet. Cover with a lid and let the meatballs simmer for about 20 minutes, turning them occasionally.
Using a meat thermometer ensures your meatballs are cooked through but still tender. - If the gravy needs thickening, you can mix in a little flour. And adjust the seasoning with salt and pepper to taste.
Notes
Leftover meatballs can be kept in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
To reheat, gently warm them in a covered skillet over low heat with a little extra gravy or water, or microwave until heated through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 501Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 157mgSodium: 699mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 36g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
If you enjoy Dutch comfort food like these meatballs, check out more recipes in my Dutch recipe collection.
