Gehakt Ballen (Dutch Meatballs)

Ingredients

• 1 pound ground meatloaf mix (beef, pork veal)
• 4 slices white bread
• 1/3 cup milk
• 1 egg, beaten
• 1 small onion, finely chopped
• 1 tablespoon freshly grated nutmeg
• 1/2 teaspoon ground cloves
• Salt and ground black pepper to taste
• 1/2 cup butter
• 2 cups water
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can beef broth
• 1 (1 ounce) package dry onion soup mix

Directions

Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.

Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.