Best 6 Dutch Meat Croquettes Recipes

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Embark on a culinary journey to the Netherlands with our delightful Dutch meat croquettes. These savory treats, known as "Gehaktballen," are a beloved snack or appetizer, enjoyed across the country. Picture golden-brown, crispy exteriors enveloping a flavorful blend of minced meat, aromatic herbs, and a hint of nutmeg. Savor the explosion of flavors in every bite, as the tender meat filling harmonizes perfectly with the crunchy breadcrumb coating.

Accompanying the classic gehaktballen recipe, we present tantalizing variations to cater to diverse preferences. Discover the vegetarian alternative, "Veggie Gehaktballen," where minced meat is replaced with a symphony of vegetables, resulting in a hearty and nutritious croquette. For those seeking a spicy kick, the "Spicy Gehaktballen" incorporates a blend of chili peppers, paprika, and cumin, delivering a delightful warmth. And for cheese enthusiasts, the "Cheese Gehaktballen" boasts a gooey mozzarella center, adding an irresistible cheesy delight to each bite.

Whether you prefer the traditional gehaktballen, the meatless veggie version, the spicy rendition, or the cheesy indulgence, our collection of Dutch meat croquette recipes promises to satisfy every palate. Get ready to tantalize your taste buds and immerse yourself in the culinary heritage of the Netherlands!

Check out the recipes below so you can choose the best recipe for yourself!

DUTCH MEAT CROQUETTES



Dutch Meat Croquettes image

This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make.

Provided by PanNan

Categories     Dutch

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 onion, chopped fine
2 tablespoons melted butter (can substitute meat broth)
3 slices bread, soaked in milk or 1 cup left over mashed potatoes
salt
pepper
nutmeg
maggi seasoning or Kitchen Bouquet, to taste
2 tablespoons chopped fresh parsley
1/2 lb of left over finely chopped meat (veal, chicken, beef, pork, etc.) or 1/2 lb ground beef (veal, chicken, beef, pork, etc.)
1 egg white, lightly beaten with a small amount of water
1 -2 cup corn flake crumbs or 1 -2 cup breadcrumbs, for coating
vegetable oil (for frying, about 1/2 inch in the pan or enough for deep fry)

Steps:

  • Saute onion in butter (or broth) until tender.
  • Add crumbs (or bread or mashed potatoes) to onion.
  • Add seasonings, aroma and parsley to mixture.
  • Add meat.
  • Add broth or water if too dry.
  • The mixture should be firm and stick together to form and hold shape.
  • Form into 8 cylinder, balls, or pattie shaped croquettes.
  • Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
  • Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
  • Serve hot with french fries and salad.

DUTCH KROKETTEN (CROQUETTES)



Dutch Kroketten (Croquettes) image

Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.

Provided by Daydream

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

600 g fresh veal (or use left-over chicken or turkey, 1lb 5oz) or 600 g beef (or use left-over chicken or turkey, 1lb 5oz)
salt and pepper
75 g butter (2 1/2 oz)
1 tablespoon vegetable oil
1/2 cup white wine
1 small onion, finely chopped
1 clove
2 bay leaves
1/4 teaspoon ground nutmeg or 1/4 teaspoon mace
2 sprigs parsley, finely chopped
3/4 teaspoon thyme
2 teaspoons lemon zest (or a squeeze of lemon juice)
2 cups water (or chicken stock)
40 g all-purpose flour (1.5 oz)
cornstarch
3 eggs, separated into yolks and whites
4 cups fine breadcrumbs (beschuit) or 4 cups crushed dutch rusks (beschuit)
vegetable oil, to deep-fry

Steps:

  • If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
  • If using veal or beef, season with salt and pepper to taste.
  • Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
  • Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
  • Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
  • Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
  • Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
  • Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
  • Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
  • Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

Nutrition Facts : Calories 958.3, Fat 39.5, SaturatedFat 17.3, Cholesterol 319.3, Sodium 1122.9, Carbohydrate 88.3, Fiber 5.6, Sugar 8, Protein 53.5

KROKETTEN (DUTCH BEEF CROQUETTES)



Kroketten (Dutch Beef Croquettes) image

The Tastiest Croquettes have a delicious soft beef filling with a crispy breaded exterior. Baked golden brown in the deep fryer. And why should you make them yourself? Because these are the tastiest croquettes. The filling is well filled with lots of beef and the taste is just right. A delicious recipe

Provided by Andréa

Categories     Appetizers and Snacks     Dinner     Lunch

Time 1h25m

Number Of Ingredients 14

4 tablespoons Butter
1 onion (chopped into small pieces)
4 tablespoons flour
2 ¼ cup beef stock ( see tips)
1 teaspoon gelatin powder
⅛ teaspoon ground black pepper
salt (to taste. If the stock is already salted add ⅛ teaspoon. If the stock is unsalted, add 1 teaspoon.)
1 teaspoon thyme
½ teaspoon nutmeg
1 ¼ pound beef (cooked, see tips*, cut into small cubes or pulled apart with two forks)
2 cups bread crumbs
3 egg whites ( beaten, egg yolk discarded)
1 cup flour
1 gallon sunflower oil (or other vegetable oil)

Steps:

  • Melt the butter in a saucepan over medium heat and add the onion. Cook until onion is translucent (about 3 minutes).
  • Add the flour all at once and cook, stirring, for two minutes.
  • Dilute with the beef stock while mixing with a whisk. This way you get a nice roux without lumps.
  • Turn off the heat and dissolve the gelatin in the ragout.
  • Season with salt, pepper, nutmeg, and thyme.
  • Add the meat and mix everything well. Spoon the meat onto a plate (or baking sheet) and spread it out in one layer as much as possible. Cover with plastic wrap and let cool in the fridge.
  • Shape the filling into a bar about 4 inches (10 cm) long and 1 inch (3 cm) thick.
  • Fill a deep plate with bread crumbs, egg whites, and flour.
  • Roll it in the bread crumbs, then in the flour.
  • Dip through the egg white and again through the breadcrumbs.
  • Bake the croquettes for 4 minutes at 350 °F (180 °C) in the deep fryer.

Nutrition Facts : Calories 191 kcal, Carbohydrate 16 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 198 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

KROKETTEN (DUTCH CROQUETTES)



Kroketten (Dutch Croquettes) image

Croquettes are a fantastic way to use leftovers. For testing we used turkey, but ham, chicken, or roast beef could easily be substituted. A great recipe to have on hand to use extra meat and vegetables from a holiday meal. After frying, the bread crumb outside is crunchy and the savory filling is soft and full of flavor. We tried...

Provided by Lisa 'Gayle' Goff

Categories     Other Appetizers

Time 25m

Number Of Ingredients 16

1/4 c butter
6 Tbsp all-purpose flour
1 c hot milk
2 1/4 c cold leftover meat (roast, pork, chicken, turkey)
1/2 medium onion
1/4 c *optional leftover vegetables (corn for the non Dutch tastes because most Dutch consider corn chicken feed and they do not eat it; peas, carrot) (adjust meat to 2 cups if you add vegetables)
1 Tbsp Ketjap Manis (sweet soy sauce) see picture below
1 Tbsp thyme
1 Tbsp parsley
salt and pepper, to taste
CRUMB COATING:
2 eggs (slightly beaten with milk)
1/3 c milk (add to egg mixture)
1 c all-purpose flour
2 c plain bread crumbs
1 tsp each salt and pepper

Steps:

  • 1. Heat milk in the microwave.
  • 2. In a small saucepan, melt butter.
  • 3. Stir in flour to make a paste cook for 3 minutes while continually stirring.
  • 4. Then gradually mix in hot milk.
  • 5. Bring to a boil, lower the heat and simmer for 5 minutes.
  • 6. Add salt and pepper to taste.
  • 7. Then pour into a bowl to cool.
  • 8. Place all remaining filling ingredients into a food processor and pulse until smooth.
  • 9. Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
  • 10. Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
  • 11. Form paste into small logs (like large sausages).
  • 12. Then coat with crumb topping. Roll your logs into flour.
  • 13. Then dip in egg/milk mixture.
  • 14. Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
  • 15. Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
  • 16. Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
  • 17. You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
  • 18. You know you've done well if the filling is separated from the coating after frying.

DUTCH CROQUETTEN



Dutch Croquetten image

This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!

Provided by Celly

Categories     World Cuisine Recipes     European     Dutch

Time 25m

Yield 8

Number Of Ingredients 18

1 pound lean ground veal
2 tablespoons butter
4 tablespoons all-purpose flour
½ cup milk
½ cup chicken broth
½ teaspoon paprika
½ teaspoon chili powder
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped fresh parsley
8 ounces spiced Gouda cheese, cut into strips
1 egg
½ cup all-purpose flour
2 tablespoons water
1 ½ cups seasoned dry bread crumbs
1 cup oil for frying

Steps:

  • Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
  • Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
  • When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
  • Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 25.4 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 1.4 g, Protein 18.6 g, SaturatedFat 8.7 g, Sodium 595.3 mg, Sugar 2.8 g

DUTCH CROQUETTES



Dutch Croquettes image

Famous in the Netherlands, this is a traditional Dutch delicacy. Our family enjoys these every New Years Eve. They are full of flavor, and a hit with almost every man I have ever met.

Provided by PrincessSarahNP

Categories     Pork

Time 1h30m

Yield 45-50 croquettes, 18 serving(s)

Number Of Ingredients 15

1 lb Italian sausage
1 lb ground beef (can substitute ground turkey instead)
1 ounce meatloaf seasoning mix (1 McCormick seasoning package)
1/4 cup dry onion soup mix (1 package)
3 tablespoons dried chives
1/4 cup butter
1/2 cup flour
1 cup milk
1 cup beef stock
3 tablespoons dried chives
2 -3 cups all-purpose flour
3 eggs
3 tablespoons water
2 -3 cups dried breadcrumbs, chopped fine
vegetable oil, for deep frying

Steps:

  • Brown and cook sausage and ground beef in large frying pan. While browning, add soup mix, meatloaf seasoning, and chives.
  • Sauce instructions: melt butter in separate saucepan.
  • Add flour to butter, stirring well.
  • Add milk and beef stock to butter mixture.
  • Stirring continually, cook until thickened.
  • Add sauce to meat mixture.
  • Let cool in refrigerator. (usually overnight).
  • Shape Meat Mixture into 2 inch logs (croquettes).
  • Make egg mixture by mixing eggs and water together with whisk until blended.
  • Place on separate dinner plates: flour, egg mixture, and fine bread crumbs.
  • Roll croquettes into flour, then egg mixture, then bread crumbs. May repeat if desired.
  • Cool again in the freezer, or refrigerator until hard, but not frozen.
  • Deep fry at 375 degrees in hot vegetable oil until browned, 4-6 at a time.
  • Serve heated.
  • Watch them disappear.

Tips:

- For the best results, use high-quality ground beef. Look for ground beef that is at least 80% lean. - If you don't have a meat grinder, you can purchase ground beef from the grocery store. Just be sure to choose a lean grind. - Be sure to season the meatloaf mixture well. This will help to give it flavor. - Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough. - Be sure to cook the meatloaf to an internal temperature of 160 degrees Fahrenheit. This will help to ensure that it is cooked through. - Let the meatloaf rest for a few minutes before slicing and serving. This will help to keep the juices in.

Conclusion:

Dutch meat croquettes are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you are looking for a new recipe to try, give Dutch meat croquettes a try. You won't be disappointed.

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