Grandma’s Traditional Dutch Meatballs (Gehaktballen) with Rich Gravy: A Beloved Family Recipe

Step into the heart of Dutch home cooking with this cherished recipe for classic Dutch Meatballs, or “Gehaktballen” as they’re known in the Netherlands. Passed down through generations, this easy-to-follow recipe promises incredibly juicy, flavor-packed beef meatballs, lovingly braised to achieve a delightful crispiness on the outside while remaining wonderfully tender and moist within. Just like my own grandma used to make, these meatballs are served with a luscious, savory gravy that elevates any dish. Pair them with creamy mashed potatoes, hearty baked potatoes, or a medley of seasonal vegetables for a truly comforting and authentic Dutch meal.

Dutch meatballs are more than just a main course; they are a culinary cornerstone, a versatile staple that can grace almost any meal. Traditionally, they’re a must-have with a robust “Hotchpot” (stamppot), a hearty stew, or as a centerpiece in a classic meat-and-potato Dutch dinner. But don’t let tradition limit you! These savory spheres can effortlessly transcend borders. Imagine them nestled in a rich tomato sauce for an Italian-inspired feast, or seasoned with a touch of exotic spices to complement a fragrant rice dish. Their adaptability makes them a beloved component of diverse cuisines, ready to embrace your personal culinary flair.

Crafting Authentic Dutch Meatballs: A Grandma-Approved Recipe

There’s an undeniable magic to homemade meatballs. Unlike their store-bought counterparts, a homemade meatball bursts with flavor, thanks to the quality meat you choose and the fresh spices you incorporate. It’s remarkably easy to make, requiring no exotic ingredients you can’t find in your local grocery store. In fact, you likely have most of what you need in your pantry right now! And here’s a promise: once you’ve tasted these homemade Dutch meatballs, prepared with their rich, accompanying gravy, you’ll never settle for anything less. This specific recipe holds a special place in my heart, as it’s the very same one my granny used. I vividly recall them being one of my absolute favorite meals growing up – a true taste of home and comfort. I’m thrilled to share this treasured family legacy with you, so you can create your own delicious memories.

For a truly traditional Dutch experience, we often pair these robust meatballs with a hearty potato carrot stew, known locally as “Hutspot.” This classic hotchpot perfectly complements the savory depth of the meatballs and their rich gravy, creating a comforting and satisfying meal that warms the soul.

Key Ingredients for Perfect Dutch Meatballs

Creating these delightful Dutch meatballs starts with a few simple, high-quality ingredients. Each plays a crucial role in achieving that perfect texture and authentic flavor profile:

• Minced Beef (Ground Beef) – For this recipe, I exclusively use minced beef (ground beef) because I adore its rich, deep flavor. However, if you prefer an even juicier meatball, you can certainly substitute half of the minced beef with minced pork. Pork contains a higher fat content, which contributes to a more tender and succulent result. When selecting your ground meat, opt for a blend with about 15-20% fat for the best balance of flavor and moisture. Leaner meat can result in drier meatballs.
• Breadcrumbs – Breadcrumbs are essential for two main reasons: they help absorb excess moisture, ensuring the meatballs remain tender and juicy, and they act as a binder, preventing the meatballs from falling apart during cooking. If you find yourself without breadcrumbs, don’t worry! You can easily make your own by crumbling a stale biscuit (plain, unsweetened) or a slice of bread (crust removed). For a gluten-free option, use gluten-free breadcrumbs or an alternative like finely crushed gluten-free crackers.
• Egg – Alongside the breadcrumbs, the egg serves as a vital binding agent. It helps hold the meatball mixture together, ensuring they maintain their shape and don’t crumble in the pan. A medium-sized egg is typically sufficient. You want just enough to bind, not so much that you end up with an “egg-flavored” meatball, which would overpower the subtle beef and spice notes.
• Salt, Pepper, and Nutmeg – These three spices form the traditional aromatic core of a Dutch meatball. Nutmeg, in particular, is a signature flavor in classic Dutch cooking, lending a warm, earthy, and slightly sweet note that truly distinguishes these meatballs. To stay true to the authentic Dutch style, these are all you need. However, if you’re feeling adventurous and want to impart a personal twist, feel free to experiment with additional herbs or spices. Thyme, rosemary, or a dash of soy sauce can introduce interesting new dimensions. For inspiration, explore recipes like these meatballs with sage and Parmesan cheese or meatballs with thyme and bacon, which offer delicious variations on the classic concept.
• Butter and Oil – The combination of butter and oil is my secret weapon for achieving perfect browning and creating an incredibly flavorful gravy. Butter imparts a rich, creamy depth to the gravy, while the oil has a higher smoke point, allowing the fat to get sufficiently hot for browning without burning the butter. This ideal mixture is one I frequently use when braising any type of meat. After expertly browning the Dutch meatballs on all sides, I add about one cup of hot water to the pan. Using hot water helps prevent splashes and maintains the pan’s temperature, ensuring a smooth transition to simmering and producing that essential, mouth-watering gravy to serve alongside your meatballs.

Versatile Serving Suggestions for Dutch Meatballs

These traditional Dutch meatballs are incredibly versatile and can be enjoyed in a multitude of ways, from elegant appetizers to hearty main courses:

• Appetizer Perfection: For a buffet or party, shape them into smaller, bite-sized meatballs. Enhance their appeal by adding finely chopped onion and a splash of soy sauce to the meat mixture before cooking. Serve them hot with toothpicks and a variety of dipping sauces like a sweet mustard, a spicy mayonnaise, or even a classic peanut sauce.
• Traditional Dutch Pairings: Beyond the classic Hutspot, these meatballs shine alongside other beloved Dutch “stamppot” (mashed vegetable stews), such as creamy endive stew (andijviestamppot) or a comforting Brussels sprouts mash (spruitjesstamppot). The rich gravy is perfect for coating the mashed vegetables.
• Hearty Side Dishes: Serve them simply with boiled, roasted, or baked potatoes and your favorite seasonal green vegetables like green beans, peas, or cauliflower.
• Sandwiches and Rolls: Leftover meatballs, especially with their gravy, make an incredible sandwich filling. Slice them and pile them onto a crusty roll for a satisfying lunch.
• Pasta or Rice Dishes: While traditionally Dutch, these meatballs can easily cross over into other cuisines. Add them to a simple spaghetti with tomato sauce, or serve them over fluffy white rice with a vibrant vegetable stir-fry.
• A Spoonful of Mustard: A dollop of robust Dutch mustard is a common and highly recommended accompaniment, adding a tangy kick that beautifully complements the savory meat and gravy.

Braising vs. Baking: Two Methods for Perfect Meatballs

These delightful Dutch meatballs offer the flexibility of being prepared in two distinct ways: traditional braising on the stovetop or a healthier alternative by baking them in the oven. Each method yields delicious results, but with subtle differences in texture and flavor profile.

Traditional Braising (Stovetop): This is the time-honored, traditional method, and it’s generally the fastest. The primary advantage of braising is the incredibly flavorful gravy that develops directly in the pan as the meatballs cook. This rich, savory sauce is an integral part of the Dutch meatball experience, perfect for pouring over your chosen side dishes. Braising involves first browning the meatballs to create a crispy crust and lock in juices, then simmering them gently in liquid until cooked through and tender.

Baking in the Oven: For those seeking a lighter approach or simply a hands-off cooking method, baking is an excellent option. When baked, the meatballs brown evenly without the need for additional fat in the pan, reducing the risk of burning and creating a slightly drier, firmer exterior. While you won’t get the same pan gravy as with braising, you can always prepare a separate gravy or sauce to accompany them. Here’s how to prepare them in the oven:

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil or parchment paper for easy cleanup, then lightly brush it with a little oil to prevent sticking. Form your meatballs to approximately 1 ½ inches (4 cm) in diameter and arrange them in a single layer on the prepared baking sheet. Bake for approximately 30 minutes. To ensure even cooking and browning, remember to turn the meatballs halfway through the baking time. Keep an eye on them to achieve your desired level of golden-brown crispness.

📖 Recipe: Grandma’s Traditional Dutch Meatballs

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Dutch Meatballs: Granny’s Traditional Braised Recipe

Andréa

This easy-to-follow recipe for traditional Dutch meatballs (Gehaktballen) delivers incredibly juicy, flavorful beef meatballs with a perfectly crispy exterior and tender interior. Made just like my grandma used to braise them, they are a fantastic accompaniment to almost any dish. Serve them with a creamy mash, baked potatoes, and your favorite vegetables, generously drizzled with their rich, savory gravy.

5 of 48 votes

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Prep Time

5 minutes
mins

Cook Time

25 minutes
mins

Total Time

30 minutes
mins

Course
Dinner

Cuisine
Dutch

Servings

5
persons

Calories

267
kcal

Cook Mode

Prevent your screen from going dark

Ingredients

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  1
  pound
  ground beef (minced beef)

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  3
  tablespoons
  breadcrumbs

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  ▢
  
  
  1
  egg ,
  medium size (M)

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  ▢
  
  
  ½
  teaspoon
  salt

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  ▢
  
  
  ⅛
  teaspoon
  ground black pepper

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  ⅛
  teaspoon
  nutmeg

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  ▢
  
  
  2
  tablespoons
  butter

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  2
  tablespoons
  vegetable oil (or other high smoke point oil)

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric –
US Customary

Instructions

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  1. Begin by placing the ground beef (minced meat) into a large mixing bowl. This gives you ample space to mix the ingredients thoroughly.

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  2. Crack the egg directly over the minced meat in the bowl. This will act as a primary binder for your meatballs.

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  3. Add the breadcrumbs, salt, freshly ground black pepper, and the traditional touch of nutmeg to the bowl with the meat and egg.

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  4. With clean hands, gently but thoroughly knead the ground meat mixture until all the ingredients are well combined. Over-kneading can make the meatballs tough, so stop as soon as it’s mixed. Divide the mixture evenly and form into 5 substantial balls (approximately 1 ½ inches or 4 cm in diameter).

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  5. Ensure each meatball is compact and free of any visible cracks. This crucial step prevents them from breaking apart or losing their juices during the cooking process.

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  6. In a large frying pan or Dutch oven, combine the butter and oil. Place the pan over medium heat and allow the butter to melt and the mixture to become hot, but not smoking.

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  7. Once the butter has fully melted and is slightly bubbling, carefully add the prepared meatballs to the pan, ensuring not to overcrowd it. Cook in batches if necessary.

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  8. Sear the meatballs on all sides, turning them frequently, until they develop a beautiful golden-brown crust. This initial browning step locks in the flavor. Once browned, reduce the heat to low.

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  9. Carefully pour one glass (approximately 1 cup or 240ml) of hot water into the pan. Using hot water helps maintain the pan’s temperature and prevents splattering, instantly beginning to form your delicious gravy. Scrape up any browned bits from the bottom of the pan to incorporate all the flavor.

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  10. Cover the pan with a tight-fitting lid (or aluminum foil) and allow the meatballs to simmer gently for approximately 20 minutes. This slow braising ensures they cook through, become incredibly tender, and absorb all the rich flavors of the gravy. Serve hot with plenty of the savory gravy.

Notes

1. Minced Meat Tips – When mixing your ground meat with the other ingredients, remember to knead it gently and only for as long as it takes for everything to be just combined. Over-kneading can activate the proteins in the meat too much, resulting in a dense, firm, and less juicy meatball instead of the desired tender texture. For the best flavor and moisture, choose ground beef with a fat content of around 15-20%.

2. Ingredient Alternatives & Variations

• Breadcrumbs: No breadcrumbs on hand? No problem! You can easily substitute them with finely crumbled plain biscuits (unsweetened crackers) or even a slice of stale bread, with the crusts removed, soaked briefly in a tablespoon of milk or water and then squeezed dry. For a gluten-free option, use gluten-free breadcrumbs or finely crushed gluten-free crackers.
• Minced Meat (Ground Meat): While minced beef offers a wonderfully robust flavor, you can substitute half of the meat with minced pork. Pork’s higher fat content will make your Dutch meatballs even juicier and more tender. For a more budget-friendly option without sacrificing too much flavor, you can substitute up to one-third of the meat with rolled oats. You’ll be surprised at how little difference you can taste! You can also use a mixture of beef, pork, and veal for a more delicate flavor.
• Herbs & Spices: This recipe uses the classic Dutch seasoning of salt, pepper, and nutmeg. However, don’t hesitate to personalize it! To create your own signature family recipe, consider adding fresh herbs like finely chopped chives, rosemary, or thyme for different aromatic profiles. A pinch of ground mace or allspice can also be a lovely addition for a subtly more complex flavor reminiscent of some traditional Dutch recipes.

3. Oven Baking Instructions (Alternative Method) – If you prefer to bake your meatballs for a lighter touch, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil or parchment paper and lightly brush it with some oil. Form your meatballs to about 1 ½ inches (4 cm) in diameter and place them onto the baking sheet. Bake for approximately 30 minutes, making sure to turn them halfway through the cooking time to ensure even baking and browning. Remember, this method won’t yield the pan gravy, so plan a separate sauce if desired.

4. Delicious Served With –

• Appetizer Style: Prepare smaller meatballs and serve them with finely chopped onion and a dash of soy sauce for a special, savory bite at buffets or parties.
• Classic Dutch Sides: These meatballs are superb with a hearty stew like this creamy endive stew, Brussels sprouts mash, or any variety of “stamppot” (mashed potato and vegetable dishes like “boerenkool stamppot” or “zuurkool stamppot”).
• Simple & Satisfying: Don’t underestimate the power of a spoonful of sharp mustard to accompany your meatballs, alongside boiled or roasted potatoes and a simple green salad.
• Pasta & Rice: For a non-traditional twist, pair them with spaghetti and marinara, or serve over rice with stir-fried vegetables.

5. Storage Tips –

• Advance Preparation: You can prepare and roll the meatballs the night before. Store them, covered tightly with plastic wrap, in the refrigerator. This allows you to simply start cooking them the next day, saving precious time.
• Freezing Uncooked: Uncooked meatballs can be frozen for up to 3 months in an airtight container or freezer bag. To thaw, transfer them to the refrigerator a day before you plan to cook them.
• Storing Cooked Meatballs: Once braised, allow the meatballs to cool down quickly. Store them in an airtight container (preferably with some of their gravy) in the refrigerator for up to 2 days. They make a fantastic reheated lunch!
• Freezing Cooked Meatballs: For longer storage, place cooled, braised meatballs (again, ideally with some gravy) in an airtight freezer-safe container and freeze for up to two months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

6. Nutrition Information – Please note that the provided nutrition facts are calculated per single meatball. The accompanying gravy, which is optional to consume in large quantities, is not included in this nutritional breakdown.

Nutrition

Calories:
267
kcal


Carbohydrates:
4
g


Protein:
17
g


Fat:
19
g


Saturated Fat:
7
g


Trans Fat:
1
g


Cholesterol:
97
mg


Sodium:
350
mg


Vitamin A:
48
IU


Iron:
2
mg

Keyword
a delicious meatball recipe, Dutch meatballs, Gehaktballen, Traditional Dutch Recipe

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