Entree: Netherlands – Limburg – Limburgse Gehaktbal (Large seasoned Dutch meatball typically pan-fried and served with a rich brown gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 27 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 cup (100 g) fresh breadcrumbs
- 1 slice (approx. 1 oz (28 g)) day-old white bread, torn
- 1/4 cup (60 ml) milk
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 large egg
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (2 g) ground nutmeg
- 1 1/2 tsp (9 g) fine sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) butter for frying
- 1 tbsp (15 ml) vegetable oil for frying
- 2 tbsp (16 g) all-purpose flour for dredging
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) brown sugar (optional, to balance acidity)
- 1 tbsp (15 ml) butter for finishing the gravy

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 cup (100 g) fresh breadcrumbs
- 1 slice (approx. 28 g) day-old white bread, torn
- 1/4 cup (60 ml) milk
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 large egg
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (2 g) ground nutmeg
- 1 1/2 tsp (9 g) fine sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) butter for frying
- 1 tbsp (15 ml) vegetable oil for frying
- 2 tbsp (16 g) all-purpose flour for dredging
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) brown sugar (optional, to balance acidity)
- 1 tbsp (15 ml) butter for finishing the gravy

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place torn bread in a small bowl and pour milk over it; let sit 5 minutes until softened, then mash to a paste.
2. In a large bowl combine ground beef, ground pork, breadcrumbs, soaked bread, finely chopped onion, egg, Dijon mustard, nutmeg, salt, and pepper. Mix gently until just combined; do not overwork the meat.
3. Divide mixture into 4 portions and shape into large oval meatballs about 4 inches (10.2 cm) long and 2 inches (5.08 cm) thick.
4. Lightly dredge each meatball in flour and shake off excess.
5. Heat butter and oil in a large skillet over medium heat. Add meatballs and brown on all sides, 6–8 minutes total; they will not be cooked through. Remove meatballs and set aside.
6. In the same skillet add any remaining chopped onion (if desired) and sauté 2–3 minutes until translucent. Sprinkle in 2 tbsp (30 ml) flour and cook 1 minute to make a roux.
7. Gradually whisk in beef stock, scraping up browned bits, then stir in Worcestershire sauce and brown sugar if using. Bring to a simmer and reduce slightly for 3–4 minutes.
8. Return meatballs to the skillet, spoon gravy over them, cover, and simmer gently 12–15 minutes until an internal temperature of 160°F (71°C) is reached.
9. Remove meatballs to a platter and finish gravy by stirring in 1 tbsp (15 ml) butter for sheen. Adjust seasoning with salt and pepper.
10. Serve each meatball with generous gravy, mashed potatoes, a dollop of mustard, and pickles if desired.

1. Place torn bread in a small bowl and pour milk over it; let sit 5 minutes until softened, then mash to a paste.
2. In a large bowl combine ground beef, ground pork, breadcrumbs, soaked bread, finely chopped onion, egg, Dijon mustard, nutmeg, salt, and pepper. Mix gently until just combined; do not overwork the meat.
3. Divide mixture into 4 portions and shape into large oval meatballs about 4 inches long and 2 inches thick.
4. Lightly dredge each meatball in flour and shake off excess.
5. Heat butter and oil in a large skillet over medium heat. Add meatballs and brown on all sides, 6–8 minutes total; they will not be cooked through. Remove meatballs and set aside.
6. In the same skillet add any remaining chopped onion (if desired) and sauté 2–3 minutes until translucent. Sprinkle in 2 tbsp flour and cook 1 minute to make a roux.
7. Gradually whisk in beef stock, scraping up browned bits, then stir in Worcestershire sauce and brown sugar if using. Bring to a simmer and reduce slightly for 3–4 minutes.
8. Return meatballs to the skillet, spoon gravy over them, cover, and simmer gently 12–15 minutes until an internal temperature of 160°F (71°C) is reached.
9. Remove meatballs to a platter and finish gravy by stirring in 1 tbsp butter for sheen. Adjust seasoning with salt and pepper.
10. Serve each meatball with generous gravy, mashed potatoes, a dollop of mustard, and pickles if desired.