These Dutch-style meatballs are smoky, juicy, and packed with umami thanks to a rich ketjap manis glaze. They're smoked low and slow on the BBQ and then drenched in a sticky, sweet-savory sauce. Perfect for any grill session that needs a little Dutch flavor twist.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
For the meatballs
1 kg / 2.2 lbs ground beef
3 tbsp / 3 tbsp breadcrumbs
- 4 tbsp PitmasterX Deli BBQ Seasoning
For the ketjap sauce
250 ml / 1 cup ketjap manis
200 ml / 3/4 cup water
1 tbsp cornstarch
1 tbsp ginger syrup
1 tbsp mirin
1 tsp sambal oelek
- 1 tbsp PitmasterX Deli BBQ Seasoning
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Combine the ground beef, breadcrumbs, PitmasterX Deli BBQ Seasoning, and grated onion in a bowl.
- Knead well until everything is evenly mixed and slightly sticky.
- Shape the mixture into small meatballs, about the size of a walnut.
- Place the meatballs on a BBQ set for indirect heat at 140°C / 285°F. Smoke them for 30 minutes until cooked through and slightly browned.
- While the meatballs are smoking, mix all sauce ingredients in a pan: ketjap manis, water, cornstarch, ginger syrup, mirin, sambal oelek, and seasoning. Heat gently while stirring until it thickens slightly.
- Once the meatballs are done, transfer them to a dish and pour the warm sauce over them. Toss gently to coat all the balls evenly.
- Serve hot as a BBQ snack, with rice, or as part of a Dutch-Indonesian feast!
