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Victoria Haneveer

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.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8
Course: Main Dish
Cuisine: Dutch
Ingredients Method Notes

Ingredients
 

  • 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)

Method
 

  1. Soak the bread in cold water for 5 minutes.
  2. Break the egg into a bowl and beat in the nutmeg, pepper and a little salt with a fork.
  3. If your bacon is very salty, omit the salt from the filling mixture.
  4. Squeeze the water out of the bread and mix this into the egg.
  5. Combine this mixture with the pork and mix well by hand.
  6. 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.
  7. Repeat until you have 16.
  8. Shape the ground pork mixture into 16 large rectangular meatballs.
  9. 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.
  10. If you like, you can dip the 2 short ends in dried parsley for a festive look.
  11. Fry the slavinken in butter or lard if necessary (depends how fatty the bacon is) for about 5 minutes.
  12. 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.