Gehaktballen: Dutch meatballs Recipe - Food.com (2024)

FAQs

What are the ingredients in gehakt spices? ›

INGREDIENTS: Salt, 25% spices (coriander, pepper, ginger, mace, nutmeg, cardamom, chilies), marjoram. DIRECTIONS: Store in a cool dry place.

Here are a few tips to ensure your meatballs are tender and tasty. Don't overmix. When meatballs are tough, it's often because they've been overworked.

Pick the right meats.

While you can make meatballs out of any ground meat, fattier meats like beef, lamb, and pork will yield more tender meatballs. If you use leaner meats like chicken or turkey, be careful not to overcook them or they can become tough. For great flavor, use a blend of different kinds of ground meats.

Spices such as dill, fennel, coriander, cumin, lovage, celery, carraway, parsley and mustard were in widespread cultivation in the Mediterranean and it is these spices that dominate within the Apicius recipe collection despite the intermittent use of the more valued foreign spices.

In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Eggs: Eggs keep the meatballs from drying out and they act as a binding agent, which means they help hold the ingredients together.

Ground beef, pork and veal are the most common choices in Italy when making meatballs. Some prefer just one, others a mix. It's really up to you. We definitely recommend staying away from chicken or turkey, though.

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

What not to do when making meatballs? ›

The solution: Milk does wonderful things for meatballs, especially when mixed to a paste with fresh bread crumbs. Still better is buttermilk, which, as we had discovered when testing meatloaf recipes (see "Memorable Meat Loaf," September/October 1996), delivers a delicious flavor.

Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Stir black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom together until evenly blended. Store in an airtight container.

The essential ingredients in a traditional Chinese 13 spice mix include aniseed, cumin, cinnamon, ginger, cloves, Sichuan peppercorn, fennel seeds, coriander seeds, nutmeg, cardamom, bay leaves, black pepper, and dried orange peel.

Derived from the dried, unripe berries of the pimento tree, allspice delivers the flavours of many different spices including cloves, nutmeg, cinnamon and pepper. Before being crushed down, allspice seeds resemble dark brown peppercorns.