Shabbat shalom Eva. My wife Grada makes these using Verstegen's Gehakt, they are lovely. But my beloved late sister-in-law Carla van de Broeke had some secret ingredient. Sadly Carla passed from cancer in 2016, her amazing husband Han 18 months later from pancreatic cancer. We miss them terribly - they were Rotterdammers through and through. Thanks for your recipe. Blessings, Alastair & Grada, Queensland, Australia & Haifa, Israel
Or Learn to speak Nederlands..... (Or do what I did, marry a beautiful Nederlands woman - sorry Jenny - in your case, Man...). Note that Dutch Meatballs are dead easy to make with Verstegen's "Gehakt" - just mix your pork and beef mince, thrown in an egg or two, some breadcrumbs, and a couple of tablespoons of Gehakt (available on the web), we always have it on hand at home.... And as a Brit, on bread with some lettuce and Hot English Mustard.... Incredible!! You can also make mini-hamburgers, so many choices. And it's a very low cost yet delicious meal!!
Spot on. Also add some nutmeg, a teaspoon of sharp Dutch mustard, and a pinch of sugar. Best weight is a quarter of a pound per ball. But 4-6 balls out of a pound is fine. Very easy to make an Indonesian style version by adding ketiap, sambal, and Indonesian spices. Tip : use lukewarm water, add the flour to it, wisk quickly until dissolved, and add to the pan. That way you won't get lumps in the gravy and you don't have to strain. Saves time, effort, and washing up.
Thank you for the tips. I usually add nutmeg but since the meatballs have already nutmeg, I didn't add it into the hutspot. I love Indonesian foods so I will add the ingredients you mentioned. It sounds delicious.
I make these all the time! Hint don’t play with your balls they break easily, and fry to a dark crust on the outside the balls will be cooked through and then you don’t need to boil them in the gravy which makes them soggy. No need to sieve the gravy!
Shabbat shalom Eva. My wife Grada makes these using Verstegen's Gehakt, they are lovely. But my beloved late sister-in-law Carla van de Broeke had some secret ingredient. Sadly Carla passed from cancer in 2016, her amazing husband Han 18 months later from pancreatic cancer. We miss them terribly - they were Rotterdammers through and through. Thanks for your recipe. Blessings, Alastair & Grada, Queensland, Australia & Haifa, Israel
Everytime I want to make hutspot with meat balls I watch your video🥰 super lekker recipe
Dank je wel 😊
I have Dutch friend who does not cook.. so I enjoy making these for him. ❤
That's nice 🙂. I love gehaktballen
Excelente ⚘️
Thank you
Or Learn to speak Nederlands..... (Or do what I did, marry a beautiful Nederlands woman - sorry Jenny - in your case, Man...). Note that Dutch Meatballs are dead easy to make with Verstegen's "Gehakt" - just mix your pork and beef mince, thrown in an egg or two, some breadcrumbs, and a couple of tablespoons of Gehakt (available on the web), we always have it on hand at home.... And as a Brit, on bread with some lettuce and Hot English Mustard.... Incredible!! You can also make mini-hamburgers, so many choices. And it's a very low cost yet delicious meal!!
Spot on. Also add some nutmeg, a teaspoon of sharp Dutch mustard, and a pinch of sugar.
Best weight is a quarter of a pound per ball. But 4-6 balls out of a pound is fine.
Very easy to make an Indonesian style version by adding ketiap, sambal, and Indonesian spices.
Tip : use lukewarm water, add the flour to it, wisk quickly until dissolved, and add to the pan.
That way you won't get lumps in the gravy and you don't have to strain. Saves time, effort, and washing up.
Thank you for the tips. I usually add nutmeg but since the meatballs have already nutmeg, I didn't add it into the hutspot. I love Indonesian foods so I will add the ingredients you mentioned. It sounds delicious.
Lekker Eva
Thank you, Rowie. Nag change ka pala Ng name 😊
I make these all the time! Hint don’t play with your balls they break easily, and fry to a dark crust on the outside the balls will be cooked through and then you don’t need to boil them in the gravy which makes them soggy. No need to sieve the gravy!