Dutch Meatballs in Gravy | Gehaktballen met jus
Gluten-free | No added fat | Sugar-free | Dairy-free
Makes 10 balls
Why it’s delicious
A recent trip to Holland firmly established my love for everything Dutch, from the majestic countryside and thatched roofs to the canals of Amsterdam right through to the comfort laden food that is so hard to resist.
Spurred on by my Dutch friends who challenged me to create healthier versions of their beloved classics, these Dutch style meatballs are wonderfully flavoured, moist and tender and super lean.
Helpful hints and tips
You can use lamb or beef mince or a combination of beef, lamb and lean pork mince. The choice is yours!
Serve your meatballs alongside your chosen vegetables. I like to serve mine alongside cauliflower mash, blanched green vegetables or a cabbage slaw.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
Before you start, you’ll also need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.
- 300 g (10.5 oz) lean beef mince (ground beef)
- 200 g (7 oz) lean pork mince (ground pork)
- 2 tsp mixed spice
- 2 tsp Himalayan salt
- 1 tsp finely ground black pepper
- 2 tbsp sugar free Dijon mustard
- 1 small onion, peeled and blended till very fine and smooth
- 10 tsp Bridget's Sticky Sauce
- 225 ml (7 ¾ FL oz) Kombu Water
- Into a mixing bowl place the beef and pork mince, mixed spice, salt, pepper, mustard and minced onion and using very clean hands, mix the ingredients until the ingredients are evenly combined.
- Using scales to help with accuracy, portion and roll the mixture into 50 grams balls.
- Pour the sticky sauce into a bowl and add the meatballs, rolling them around to get fully covered with the dressing.
- Heat a large heavy bottomed frying pan on medium to high temperature and add the meatballs. Allow the meatballs to cook and colour for about 4 minutes, rolling the balls as they cook so that they colour evenly.
- Turn the heat to medium to low and add the kombu water. Place a lid on the pan and allow the meatballs to cook for a further 5-8 minutes, basting occasionally, until the balls are just cooked through. Keep an eye on them as you don't want them to overcook or they will be dry.
- Remove the meatballs from the pan, and pour the gravy over the top before serving.