Gehaktballen Recipe (Dutch Meatballs)

Add the ground beef, egg, onion, salt, curry powder, mace, and black pepper to a bowl. Mix with your hands for 2–3 minutes until the mixture looks even and cohesive.

Form the mixture into 8–10 meatballs. If you have time, chill them for 10 minutes so they hold their shape better in the pan.

Melt the butter in a wide skillet over medium heat. Add the meatballs and brown them on all sides, turning gently, for about 6–8 minutes.

Carefully pour in the water. Lower the heat, cover, and let the meatballs simmer gently for 10–12 minutes, turning once or twice.

Drizzle in the sweet soy sauce. Let it bubble on low for 2–3 minutes, turning the meatballs so they’re lightly coated. Serve hot; mashed potatoes or rice works well alongside.