Gehaktballen

General

Preparation time: 15 minutes
Cooling time: an hour
Sauté: 10 minutes
Manual: 10 m
Total: Approximately 1 hour 20 minutes

Gehaktballen are typically Dutch. Or so the Dutch think. They eat them hot or cold, usually but not necessarily with mustard. Dutch meatball are big, like a billiard ball, but I usually make them slightly smaller (easier to fry). Meat balls are found all around the world, all based on the same principle. It is only the herbs that vary.
They freeze fine, but also keep in the fridge for a week. They make great snacks or can be eaten sliced on bread as vleeswaren.
Use your blender, or preferably the chopper attachment with the rotating knife inside, that works best.

1 kilo minced meat, I use beef, but a any other kind of mince is also fine.
fresh parsley, roughly cut
fresh or dried thyme or provincial herbs (you can vary with oregano or curry or ...)
1 onion, roughly cut
3 cloves of garlic
pepper and salt
a few dashes of Worcester sauce
1 egg
breadcrumbs

To your chopping bowl (that goes with the blender), add fresh and dried herbs, the egg, salt and pepper, the roughly cut onion pieces, the garlic, the Worcester sauce and the egg. Blitz until smooth.
Mix with the minced meat with your hands (I am sure you will be wearing gloves :-). You can taste the mixuture if you only use beef (don't if you are using pork). The seasoning should be quite strong.
Mix in breadcrumbs until you get quite a firm mixture.
Form balls from the mixture. Put them on a plate and leave them in the fridge to cool for about 30 minutes to an hour.
Heat butter in a pan, and brown the meatballs, using two spoons to turn them over. No need to cook them through.
Put some water and a stock cube into the instant pot. Carefully transfer the meatballs and any fat to the instant pot.
Cook on high for about 10 minutes. Natural release, or quick if you are in a hurry.
Thicken the gravy as with the rundvlees recipe, or make some more according to the gravy recipe.