how to make meatballs

From a friend, that worked at a local butcher shop in the south of Holland. I learned how to make meatballs. Made from a mix of beef & pork mince. And double coated with bread crumbs. With this post I like to handover her cooking tip to you

3 (out of 3)




editor's note

I humbly believe that the best meat balls come from the very south of Holland. This area is called Limburg. And a friend was brought up in this area. And she taught me 3 things. 1. Use a mix of pork- and beef mince. You need fat from a pork to get this compact structure. 2. Make a serious business out of rolling balls. In between your hands. Each meatball should have a diameter of about 3.5 cm. So you could easily cup a ball in your hands. The last tip is to double coat each ball with a layer of egg yoke. And a layer of bread crumbs


  1. 125 gr. of beef minced meat (mince)
  2. 125 gr. of pork minced meat (mince)
  3. 1 egg
  4. 1 cup of breadcrumbs
  5. 1/2 tsp. of smoked sweet paprika powder
  6. 1/8 tsp. of dried chili powder
  7. 1/2 tsp. of salt
  8. 1/2 tsp. of freshly grounded pepper
  9. 1 tbs. of oil
  10. 1 tbs. of cream butter

alternative ingredients


smoked sweet paprika powder  & dried chili powder ☜☟☞ paprika powder or a tiny, tiny bit of harissa, sambal, sriracha or other hot sauce

oil & cream butter ☜☟☞ any fat or grease you’re used to apply when grilling minced meat (mince)



  • a fork
  • a spoon
  • 3 bowls
  • a cutting board
  • container with lid 
  • a casserole or a pan with a thick bottom
  • a lid or plate


  1. Get meat out of fridge
  2. Unwrap its packaging
  3. And let is rest on cutting board
  4. Break egg into bowl
  5. Whisk egg with fork, until you have this shining fluid
  6. Pour 1/2 cup of bread crumbs in bowl
  7. Mix mince, spices, salt and pepper in bowl
  8. Make sure all seasonings are mixed well
  9. Scoop a ball of mince out of the bowl
  10. And mould this ball in between your hands. Like you did/do when making a snowball
  11. Add mince in case your meatball is smaller than 3.5 cm. (in diameter)
  12. Continue to roll the ball in between your hands, until you start sensing it’s firmness
  13. Give it a bath in egg yoke
  14. Give it a second bath in bread crumbs
  15. Make 2 or 3 more balls
  16. And give them their 1st and 2nd bath
  17. Refill your bowl with breadcrumbs
  18. And do another rounds of baths
  19. Turn on the heat
  20. Add oil to the casserole or pan
  21. When you smell the oil getting warm
  22. Carefully add meatballs
  23. Close lid
  24. And after 4 minutes, remove lid
  25. Add butter to the pan
  26. And carefully turn each ball with spoon
  27. Close the pan again
  28. Wait 2 minutes, and remove lid
  29. Turn the balls again with your spoon
  30. And continue to do so, until all sides of the balls have been “baked”
  31. Choose largest meatball and prick with fork
  32. In case some juice is popping up
  33. Your balls are almost done
  34. Remove pan from heat
  35. Add bowls to the container
  36. Close container
  37. And let them rest for 10 min.
  38. Open container, and pick one meatball
  39. Cut open and check  its inner substance
  40. When its firm, you are good to serve the balls

In case the core of your test ball is too moist. Or you want to serve your balls piping hot

  • Reheat pan
  • Add same ratio of oil and butter
  • And bring balls back to the pan
  • Add lid to pan
  • Turn down heat
  • Give them another 2 minutes
  • Serve them hot
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