Dug Schops Dutch Meatballs Recipes

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GEHAKT BALLEN (DUTCH MEATBALLS)



Gehakt Ballen (Dutch Meatballs) image

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

Provided by Glenda Morrison de Kruif

Categories     World Cuisine Recipes     European     Dutch

Time 1h25m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 1547.5 mg, Sugar 6.4 g

DUTCH MEATBALL SOUP



Dutch Meatball Soup image

This delicious soup is easy to make, even if you're on a budget! The flavor is rich and OH so yummy! I got the recipe from my sister, Lynn, who got it from our Beppe (Freisian for Grandma).

Provided by GinaJohnson

Categories     Lunch/Snacks

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1/2 medium head green cabbage
2 -3 carrots, chopped
2 -3 stalks celery, chopped
1/4 green bell pepper, chopped (optional)
8 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon curry powder
1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste
1 lb ground beef
1 teaspoon salt (scant)
1/4 teaspoon ground pepper
1 pinch nutmeg

Steps:

  • Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
  • Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
  • Saute until somewhat soft.
  • Stir in curry powder and cook for another minute or two.
  • Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
  • Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
  • Stir in tomato sauce or paste, and again bring soup to a boil.
  • Mix together ground beef and seasonings.
  • Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
  • Check for taste, add salt and/or pepper if needed.
  • Serve with crusty French bread and salad!

Nutrition Facts : Calories 164.9, Fat 8.8, SaturatedFat 3.4, Cholesterol 38.6, Sodium 1081.5, Carbohydrate 9.8, Fiber 3.2, Sugar 5.8, Protein 12.4

GEHAKTBALLEN: DUTCH MEATBALLS



Gehaktballen: Dutch meatballs image

Make and share this Gehaktballen: Dutch meatballs recipe from Food.com.

Provided by Carol H

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 11

1 cup lean ground beef
1 egg
2 slices white bread, crusts removed
1 small onion, minced
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/2 teaspoon mace, ground
1/2 teaspoon pepper, ground
3 tablespoons butter
1/2 cup water or 1/2 cup beef stock
to taste ketjap manis or maggi seasoning

Steps:

  • Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs.
  • Chill for about 30 minutes.
  • Make into 4-6 meatballs.
  • Heat the butter and brown the meatballs for about 15 minutes, turning them a couple of times.
  • Reduce the heat to simmer and cook the meatballs for another 15 minutes, turning a few times.
  • Remove the meatballs, add the water or beef stock and bring to a high heat. Add a little ketjap manis or Maggi seasoning to the mixture and you will have a lovely gravy to serve with the meatballs.
  • NOTES : Some people coat the meatballs with breadcrumbs before frying.
  • We soak the bread in a bit of milk, and then press out the milk from the bread before adding to the ground beef.
  • We almost always use just the ground beef, and it is very good.
  • This is good served with homefries and lots of mayonnaise.

DUTCH MEATBALLS (BITTERBALLEN)



Dutch Meatballs (Bitterballen) image

I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! -Tracey Rosato, Markham, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 14

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup beef broth
1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1-1/3 cups dry bread crumbs
2 large eggs
1 teaspoon 2% milk
1 teaspoon canola oil
Oil for deep-fat frying
Stone-ground mustard, optional

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.

Nutrition Facts : Calories 72 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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