Gehakt Ballen (Dutch Meatballs)

Name: Gehakt Ballen (Dutch Meatballs)
Total time: 85
Yield: 4
Ingredients: 1 pound ground meatloaf mix (beef, pork veal); 4 slices white bread; 0.33333334326744 cup milk; 1 egg, beaten; 1 small onion, finely chopped; 1 tablespoon freshly grated nutmeg; 0.5 teaspoon ground cloves; salt and ground black pepper to taste; 0.5 cup butter; 2 cups water; 1 (14.5 ounce) can diced tomatoes; 1 (14 ounce) can beef broth; 1 (1 ounce) package dry onion soup mix

Recipe by Glenda Morrison de Kruif from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

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1 pound ground meatloaf mix (beef, pork veal)
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4 slices white bread
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0.33333334326744 cup milk
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1 egg, beaten
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1 small onion, finely chopped
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1 tablespoon freshly grated nutmeg
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0.5 teaspoon ground cloves

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salt and ground black pepper to taste
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0.5 cup butter
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2 cups water
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1 (14.5 ounce) can diced tomatoes
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1 (14 ounce) can beef broth
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1 (1 ounce) package dry onion soup mix

Instructions

Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.