Growing up, we would eat meatballs quite frequently. It was commonly served with vegetables and potatoes. I was a huge fan of these meatballs in jus. I remember as a kid that mixing the jus with the vegetables would make even some of the vegetables I didn’t care for enjoyable!
However, nowadays, we eat these meatballs with a nice piece of crusty bread. I always make sure to save a piece of bread to sop up any leftover jus on the plate!
These are large meatballs with onions in a flavorful, warm jus. You can eat these with a piece of crusty bread, or with the traditional Dutch dish "Hutspot."
Dice the onion finely. Do not make the dice too large, otherwise, it'll make the meatballs fall apart.
Rub 4 beschuiten together, to turn it into a fine powder. You'll need 6 tablespoons of crumbs. If you do not have beschuit, you can use 6 tablespoons of unseasoned breadcrumbs instead.
Add the onion, the breadcrumbs, and the ground beef to a large bowl.
Grate fresh nutmeg into the bowl with the meat.
Add 2 tablespoons of mayonnaise to the bowl with the meat.
Add 2 tablespoons of mustard to the meat.
Add salt & pepper to taste.
Mix all the ingredients together, until it's fully combined.
Using a large ice cream scooper, shape meatballs. Each ball should be approximately 150-175grams (5.25 - 6oz). For me, this recipe created 12 meatballs.
Create liquid for jus
In a bowl or measuring cup, add 1 cup of hot water
Add 2 tbsp of Ketjap Manis
Add 1tbsp of Sambal Oelek
Add 2tbsp of Tomato Paste
Mix it well, until fully combined.
Cook the meatballs
In a large Dutch Oven, heat up 2tbsp of butter. I like to cook it long enough so it just starts to brown.
Add meatballs to the pan, but do not overcrowd the pan. In my large Dutch oven, I can easily put 6 meatballs, but not much more.
Brown the meatballs on all sides. When they're browned, take them out, and repeat for the rest of the meatballs. You may have to add more butter to the pan.
Add all the balls back in the pan, and add the jus mixture.
Lower the heat, and cover the pot with a lid. Let it simmer for at least 30 minutes.
I don’t see 4 beschuiten in the ingredient list. I looked this up and Wikipedia says it’s biscuits or rusks.
The ingredients has 6tbsp of ground up beschuit in it… you can also just plain, unseasoned, breadcrumbs.
I used crackers
I have been trying for years to make gehaktballen as good as my mother’s. So I tried yours and a number of others but they just aren’t the same. The closest I’ve come is by adding a bit of fried trassi.
Your meatballs are very good and are my go to when I’m not in the mood to continue my search for perfection.
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I don’t see 4 beschuiten in the ingredient list. I looked this up and Wikipedia says it’s biscuits or rusks.
The ingredients has 6tbsp of ground up beschuit in it… you can also just plain, unseasoned, breadcrumbs.
I used crackers
I have been trying for years to make gehaktballen as good as my mother’s. So I tried yours and a number of others but they just aren’t the same. The closest I’ve come is by adding a bit of fried trassi.
Your meatballs are very good and are my go to when I’m not in the mood to continue my search for perfection.