Dairy-Free Dutch Meatballs (Gehaktballen)

Ingredients

• 1 lb Ground Beef
• 1/2 cup Breadcrumbs
• 1 large Egg
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tbsp Dijon Mustard
• 1/4 tsp Nutmeg
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 2 cups Beef Broth
• 1 tbsp Soy Sauce
• 1 tbsp Cornstarch
• 2 tbsp Water

Instructions

1. 1In a large bowl, combine the 1 lb Ground Beef, 1/2 cup Breadcrumbs, 1 large Egg, 1/2 medium Onion (finely chopped), 2 cloves Garlic (minced), 1 tbsp Dijon Mustard, 1/4 tsp Nutmeg, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix these ingredients thoroughly with your hands until everything is well combined.
2. 2Shape the meat mixture into 4 large meatballs, each about 2 inches in diameter.
3. 3Heat the 2 tbsp Vegetable Oil in a large skillet over medium-high heat, approximately 400°F (200°C).
4. 4Carefully place the meatballs into the hot skillet and brown them on all sides until they have a nice crust. This should take about 5-7 minutes. Once browned, remove the meatballs from the skillet and set them aside on a plate.
5. 5Pour the 2 cups Beef Broth and 1 tbsp Soy Sauce into the same skillet. Bring the liquid to a simmer over medium heat, about 300°F (150°C), while scraping up any browned bits stuck to the bottom of the pan with a spoon. These bits add extra flavor.
6. 6In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp Water until they are completely combined and smooth, forming a slurry.
7. 7Slowly pour the cornstarch slurry into the simmering broth in the skillet while whisking constantly. Continue whisking until the gravy thickens to your desired consistency, which should take about 1-2 minutes.
8. 8Gently return the browned meatballs to the skillet, nestling them into the thickened gravy. Reduce the heat to low, cover the skillet with a lid, and let the meatballs simmer for 30 minutes. The meatballs are cooked through when they reach an internal temperature of 160°F (71°C).
9. 9Serve the meatballs and gravy hot.

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