Oma’s Traditional Dutch Meatballs with Garden Fresh Salad

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A heartwarming recipe passed down through generations in a small Dutch village, these meatballs (gehaktballen) combine simple ingredients to create an unforgettable family meal.

The Story Behind These Village Meatballs

In every Dutch village, there’s an oma (grandmother) whose cooking brings the community together. This particular recipe, treasured and shared through generations, transforms simple ingredients like bread and ground meat into something extraordinary. The combination of traditional Dutch flavors with a fresh garden salad makes this dish both comforting and refreshing.

Ingredients

For the Meatballs:

  • 400g mixed ground meat (half pork, half beef)
  • 4 slices day-old bread
  • 1 large egg
  • 1 garlic clove, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sweet paprika powder
  • 2 teaspoons Italian herb mix
  • 2 medium carrots, finely diced
  • 2 medium onions, finely chopped
  • 1 bell pepper, diced
  • 30g butter
  • Fresh parsley and dill, chopped
  • 2 tablespoons vegetable oil for frying

For the Fresh Garden Salad:

  • 1 small Chinese cabbage (Napa cabbage), shredded
  • 1 large cucumber, sliced
  • 2 ripe tomatoes, wedged
  • 100g green peas (divided into 2 portions of 50g each)
  • 1 small onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Soak the bread slices in water for 5 minutes, then squeeze out excess moisture.
  2. In a large bowl, combine the ground meat, soaked bread, egg, minced garlic, salt, pepper, paprika, and Italian herbs.
  3. Mix thoroughly with your hands until well combined.
  4. Form mixture into 12 equal-sized meatballs.
  5. Heat vegetable oil and butter in a large skillet over medium heat.
  6. Brown the meatballs on all sides (about 4-5 minutes per side).
  7. Add the diced vegetables around the meatballs.
  8. Cover and cook for 15-20 minutes on low heat.
  9. Sprinkle with fresh herbs before serving.

For the Salad:

  1. Combine all vegetables in a large bowl.
  2. Drizzle with olive oil.
  3. Season with salt and pepper.
  4. Toss gently to combine.

Cooking Tips and Tricks

  • Use day-old bread for better texture
  • Don’t overmix the meat mixture to keep meatballs tender
  • Test seasoning by cooking a small portion first
  • Keep hands wet while forming meatballs to prevent sticking

Variations and Substitutions

  • Replace bread with breadcrumbs (use 100g)
  • Substitute ground beef/pork mix with turkey for a lighter version
  • Use seasonal vegetables in the salad
  • Add mustard to the meat mixture for extra flavor

Storage and Make-Ahead Tips

  • Raw meatballs can be frozen for up to 3 months
  • Cooked meatballs keep in the refrigerator for 3-4 days
  • Prepare vegetables ahead but assemble salad just before serving
  • Reheat meatballs gently in a covered pan with a splash of water

FAQs

Q: Can I bake these meatballs instead of frying?
A: Yes, bake at 200°C for 20-25 minutes.

Q: How do I prevent my meatballs from falling apart?
A: Ensure the bread is well-squeezed and let the mixture rest for 30 minutes before forming balls.

Q: Can I make this recipe gluten-free?
A: Yes, substitute regular bread with gluten-free bread or certified gluten-free breadcrumbs.

Q: Is it possible to make these ahead for a party?
A: Absolutely! Prepare up to 24 hours ahead and reheat gently before serving.

Nutritional Information (per serving, serves 4)

  • Calories: 450
  • Protein: 28g
  • Carbohydrates: 25g
  • Fat: 28g
  • Fiber: 5g
  • Sodium: 680mg

Timing

  • Prep Time: 30 minutes
  • Cooking Time: 25 minutes
  • Total Time: 55 minutes

Perfect for Sunday family dinners or special gatherings, these meatballs carry the warmth and tradition of Dutch village cooking right to your table.