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Gehakt Ballen (Dutch Meatballs)

Glenda Morrison de Kruif

"These are really delicious and easy to make. Serve with potatoes."
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1 h 25 m servings 524 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.


  • Cook's Note:
  • You can substitute 1/2 pound ground pork and 1/2 pound ground beef for the 1 pound meatloaf mix, if desired.

Nutrition Facts

Per Serving: 524 calories; 36.9 g fat; 24.4 g carbohydrates; 23.1 g protein; 169 mg cholesterol; 1548 mg sodium. Full nutrition

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Recipe was delicious except for the amount of nutmeg. One whole tablespoon of nutmeg is way too much. Next time I would use 1 teaspoon at most.

amazing ! just like Oma's.