~ The Best of Both Worlds ~ [Dutch Meatballs]

I’ve been living in Netherlands for 4 years, have a dutch boyfriend, but still can’t speak Dutch properly. As my sincere apologize to this country, on this entry I’ll write about their traditional recipe. But because I don’t want to lose the spotlight, I will combine their recipe with my take of sweet broth.

Dutch meatballs (with delicious broth) 

Meatballs (recipe provided by Mr. Ewoud Frankes)


– 300 g ground beef (however I heard that the 50/50 mixed ground beef/pork would make the balls more juicy)

– 2 tbs biscuit/dried bread crumbs

– 1 egg

– 1 tsp parsley

– 2 tsp onion powder

– 1 tsp garlic powder

– 2 tsp ground nutmeg

– generous amount of salt and pepper

– sunflower oil

– 40 g unsalted butter

How to cook:

In a bowl, mix the ground meat with all dry ingredients and egg. Form balls (mine were as big as golf balls).

Heat up sunflower oil and butter in a Dutch Oven, then lay the balls (gently) one at a time. Roll the balls every now and then until they get browned evenly.

Add 1 cup of water into the pan, make it boil, then turn the fire lower and let it simmer for 20-25 minutes in a covered pan. If your balls are bigger, adjust the cooking time to make sure they cooked nicely in the middle.

Sweet broth


– 1 medium onion, cut into thick slices

– 1/2 winterpeen (I cannot find a translation for this vegetable, but FYI it’s that big sweet carrot), cut into quarters

– 1/3 eggplant, cut into (around 2 cm)  blocks

– 2 tbs sweet soy sauce

– 1 tsp garlic powder

– 1 tsp parsley

– 1 tsp ground nutmeg

– a splash of Worcestershire sauce

– 1 tsp chili powder (optional)

– Sun flower oil

– Salt and pepper

How to cook:

Heat up 2 tbs of sunflower oil in a pan. Throw in the onion slices and stir it until they become translucent and fragrant.

Add the winterpeen and eggplant into the pan. Mix until everything is coated with oil evenly.

Pour 1 cup of water into the pan. Add the rest of the ingredients into the broth. Let the broth boil for 5 minutes, then put the fire low until the broth just simmering gently. Cover the pan and cook until carrots get soft (I like it when they are soft but still have slightly crunch on it).

Before turning off the heat, taste the broth again and adjust the taste with salt and pepper (even sugar) again if necessary.

To assemble:

This is the core of this recipe (because of the title of this entry), so you have to do this.

You can also skip this part but keep it a hush-hush from me

Fish the balls out of the dutch pan, and lay it gently on the broth. Let them simmer together for 5-10 minutes so the juice from meatballs also released into the sweet broth.

Then it’s done.



Juicy balls in sweet broth. The broth was inspired by Indonesian ‘semur daging’. But then again  I guess that the word ‘semur’ was originated from a dutch word ‘smoor'(?) It feels like I twist the recipe with Indonesian touch that was originally came from Netherlands. Confusing. 

Serve it with whatever you like. It can be rice, spaghetti, noodles, or potato. I served mine with potato salad (the ready to eat one from supermarket so don’t ask me how to make it :p)



I had two balls for dinner! Balls balls balls! I love balls!

 I ate 3 more balls after this picture was taken. There goes my plan for eating smaller portion. Sappig!

For you fellow non-Dutch people who live in Netherlands, try this recipe to impress your Dutch friends. For you Dutch people, I hope this recipe turn out edible for you.. or you might even like it! Let me know 😉





2 thoughts on “~ The Best of Both Worlds ~ [Dutch Meatballs]

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