• Prepare the Meatball Mixture:

  • In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, egg, breadcrumbs, parsley, thyme, salt, pepper, and milk. Mix until well combined, but do not overwork the mixture.

• Shape the Meatballs:

  • With wet hands, shape the mixture into meatballs about the size of a golf ball (around 4-5 cm or 1.5-2 inches in diameter). Set aside on a plate.

• Brown the Meatballs:

  • In a large skillet, heat a bit of oil over medium heat. Add the meatballs in batches (do not overcrowd the pan) and cook for about 5-7 minutes, turning occasionally until they are browned on all sides. Remove the meatballs from the skillet and set them aside on a plate.

• Make the Gravy:

  • In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux, stirring continuously.
  • Gradually whisk in the beef broth and soy sauce, stirring until the mixture is smooth and starts to thicken. Bring to a gentle simmer.

• Simmer the Meatballs:

  • Return the browned meatballs to the skillet, ensuring they are covered in the gravy. Simmer for about 10 minutes, allowing the meatballs to cook through and absorb the flavors.

• Season the Gravy:

  • Taste the gravy and adjust the seasoning with salt and pepper as needed.

• Serve:

  • Serve the gehaktballen hot, drizzled with gravy. They pair wonderfully with mashed potatoes, boiled potatoes, or a side of vegetables.

Tips:

• For extra flavor, you can add a splash of Worcestershire sauce to the gravy.
• Feel free to experiment with different herbs and spices in the meatball mixture for variety.