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500g minced meat, half and half
1 slice of white bread
1 free range egg
1 sachet of spices with bread crumbs
1 onion, chopped finely
2 tablespoons of butter
4 soft white buns
optional: pickles & mustard to serve
A popular sandwich in Rotterdam 'Broodje bal' (meatball bun) you eat in the summer in the city, on a waterfront terrace. But if it suits you, you make them just at home, in winter, at the weekend. With Gran's recipe in our hand her meatballs are quickly made. Very tasty with a pickle and a little mustard!
How to make the broodje bal ('a meatball bun')
Place a slice white bread on the bottom of a big bowl.
Add the minced meat and break an egg on top.
Add the spices with bread crumbs and the chopped oninon.
Knead until combined then shape four minced meat balls.
Heat the butter then put in the meatballs.
Cook until brown on all sides.
Meanwhile cut the buns open.
Add a splash of hot water and allow the meatballs to simmer on low heat for 20 - 25 minutes, until cooked.
Cut the meatballs into thick slices.
Place the slices on the buns.
Serve the meatball buns with mustard and pickles but some Dutchies prefer mayonnaise :)