Broodje bal
A sandwich with a meatball.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The 'broodje bal' reflects the Dutch love for simple, hearty food. Meatballs, a common preparation across Europe, likely found their way into Dutch cuisine through trade and cultural exchange. Putting it on a sandwich is a later evolution driven by convenience and the Dutch sandwich culture.
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The 'broodje bal' is a quintessential Dutch lunch item or snack, often enjoyed in cafes, canteens, or at home. It represents a practical and filling meal, reflecting the Dutch preference for straightforward and unpretentious food.
Lunch Staple
It's a very popular lunch option, especially for those seeking a hearty and satisfying meal on the go.
Cafe Culture
Found in almost every Dutch cafe or 'snackbar,' it's a reliable choice for a quick and tasty bite.
Comfort Food
The 'broodje bal' can evoke feelings of nostalgia and comfort, reminiscent of home-cooked meals.
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The 'broodje bal' is a savory and satisfying sandwich centered around a spiced meatball. The flavors are primarily meaty and rich, complemented by savory and tangy elements.
The meatball itself typically consists of a mixture of ground beef and pork, often seasoned with breadcrumbs, onions, garlic, nutmeg, pepper, and sometimes mustard. The gravy or jus is typically beef-based and seasoned with similar spices. Mustard, often Dutch coarse-ground mustard ('grove mosterd'), adds a tangy and spicy counterpoint. Sometimes a pickle or pickled gherkin adds a sour note.
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Meatball Texture
Don't overwork the meat mixture. Lightly mix the ingredients to keep the meatball tender and prevent it from becoming tough.
Gravy Consistency
The gravy should be thick enough to coat the meatball without making the bread soggy. Use cornstarch or flour to thicken it if necessary.
Mustard Choice
Dutch coarse-ground mustard ('grove mosterd') is the traditional choice, providing a robust and slightly grainy texture. However, other mustards can be used according to personal preference.
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