Meatballs (gehaktballetje)
The slogan "Woensdag, gehaktdag!" was introduced by the butcher association to promote their products and industry. The slogan took on and is still known today. Along the way, it even got new meanings. Today it is also used to refer to the third Wednesday in May. On this day, the Dutch Minister of Finance presents and defends the State expenses over the last year in parliament. If the defense is flawed or the State has spent her money unwisely, the Parliament will “make minced meat” of the minister (figuratively spoken of course).
Materials
- 2 slices of bread
- 1/2 lb ground beef preferably 90%
- 1/2 lb ground pork
- 1 egg
- ½ cup of bread crumbs 1/4 cup for
- rolling the meatballs
- 1 small onion minced
- ½ tsp salt
- ½ tsp curry powder
- ½ tsp nutmeg
- ½ tsp pepper
- optional parsley1
- 1 tbsp cornstarch diluted w 1 tbsp water
Instructions
- Break up the bread, add enough milk to saturate the bread. Squeeze the milk out of the bread, put 1 egg, ½ cup of bread crumbs, minced onion and seasonings to the ground beef/pork . If you have some fresh parsley available, add it to the ground meat.
- Mix all together and make the meatballs. Roll the meatballs in the breadcrumbs. The Dutch meatballs are large, about the size of a tennis ball.
- Heat the Dutch Oven on med-high, wait till the Dutch oven is hot. Then add one stick of butter. Wait till the butter turns slightly brown. Add the meatballs and brown on all sides. Add enough water till the meatballs are half way submerged. Put the lid on the pot and simmer for 30 min.
- Take out the meatballs. Now you make the gravy. Mix 1 tbsp water to 1 tbsp cornstarch, add diluted cornstarch to the gravy to make the gravy thick.