Authentic Dutch Slavink Recipe
A seasoned ground pork filling is enclosed in bacon. These bacon wrapped meatballs are then pan-fried and served with a quick and easy homemade gravy, for an authentic Dutch dinner.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Main Dish
- Cuisine: Dutch
Ingredients
Scale
- 2 lbs (900g) ground pork
- 1 egg
- 48 streaky bacon strips
- 12 crustless slices white sandwich bread
- Black pepper and nutmeg, to taste
- Salt, if needed
- Butter or lard, for frying, if needed
- Dried parsley (optional)
Instructions
- Soak the bread in cold water for 5 minutes.
- Break the egg into a bowl and beat in the nutmeg, pepper and a little salt with a fork.
- If your bacon is very salty, omit the salt from the filling mixture.
- Squeeze the water out of the bread and mix this into the egg.
- Combine this mixture with the pork and mix well by hand.
- Put a bacon strip on the worktop then lay another bacon strip next to it, long edges touching. Thread a third strip over the first strip and under the second, so you end up with a square.
- Repeat until you have 16.
- Shape the ground pork mixture into 16 large rectangular meatballs.
- Put a meatball on each trio of bacon strips, then fold the ends of the bacon strips over the filling and press them tightly closed.
- If you like, you can dip the 2 short ends in dried parsley for a festive look.
- Fry the slavinken in butter or lard if necessary (depends how fatty the bacon is) for about 5 minutes.
- Flip them over and cook for 5 minutes on the other side or until the core temperature is 160 degrees F (70 degrees C) then serve hot.
Notes
- If you want to make a tasty gravy for the slavink recipe, add a little milk (or water) to the fat left in the pan after cooking and heat it up, scraping the stuck-on bits from the bottom of the pan into the gravy, then you can ladle some of this over them to serve. For a thicker gravy dissolve a little cornstarch in the milk first.
- This slavink recipes makes enough for 6 to 8 servings with side dishes, but you could serve 16 people 1 each as a hot appetizer if you prefer.
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