Delicious!! How to make a Jordan-style meatball
Ah, a true Jordan-style meatball! Born from the resourcefulness of working-class families where every penny counted, this meatball symbolises the no-nonsense mentality of the Jordaan: simple and packed with flavour. These days, this Amsterdam neighbourhood is unaffordable, but we remain faithful to this savoury classic.
The Mokum food culture
A good meatball—who doesn’t love one?! Nobody, we thought so. But which meatball is truly the tastiest? According to many, it’s the Jordan-style meatball. Meatball day every day if you ask us, so come on: get into the kitchen.
A meatball like this is naturally delicious with fries or in a white bread roll. Want to truly do justice to this Amsterdam classic? Serve it with piccalilli, green beans, fried onions and potatoes.
The ultimate dish with a Jordan-style meatball in 6 steps
Step 1. Boil the potatoes
- Peel or wash the potatoes and cut them into large chunks.
- Boil in plenty of water with a pinch of salt for 12–15 minutes until tender.
- Drain and leave covered.
- Meanwhile, finely chop the onions and prepare the stock.
Step 2. Make the meatballs
- In a bowl, mix the mince with onion, panko, half the mustard and mayonnaise.
- Add some nutmeg, pepper and salt, and knead well.
- Shape into 4 large meatballs and roll them in a thin layer of cornflour.
Step 3. Fry the meatballs
- Heat 4 tbsp butter in a frying pan over high heat.
- Brown the meatballs all over for 3–4 minutes.
- Lower the heat, cover and cook for another 8–10 minutes until done.
Step 4. Prepare the green beans
- Remove the stem ends and halve the green beans.
- Heat 2 tbsp olive oil in a pan and fry the beans for 2–3 minutes.
- Add a splash of water, cover and steam for 5–6 minutes.
- Add the Surinamese spices and fry for another 1–2 minutes.
- Season with pepper and salt.
Step 5. Make the gravy
- Remove the meatballs from the pan.
- Add 2 tbsp ketjap, 160 ml stock and the remaining mustard to the cooking fat.
- Stir well, bring to the boil and leave to thicken briefly.
- Return the meatballs to the pan and simmer for another 2–3 minutes.
Step 6. Serve
- Divide the potatoes between the plates.
- Add the green beans and meatballs.
- Spoon the gravy over the meatballs and potatoes.
- Sprinkle the fried onions over the top.
- Serve with a spoonful of piccalilli on the side.
Jordan-style meatball as made by Slagerij Louman
Slagerij Louman is a true institution in Amsterdam’s Jordaan. When you step inside, you immediately taste the rich history of this authentic butcher’s shop. What makes Louman so special? Its famous Jordan-style meatballs, of course! These meatballs are not made with pork mince alone; a little beef mince is added too. And the secret ingredient: Dutch grey shrimp!
Why shrimp? It dates back to the days when Amsterdam was still situated on the Zuiderzee and shrimp were plentiful and affordable. A delicious variation to try at home too. You can make it with this Slagerij Louman meatball recipe.
Also read:
- Winner of Tastiest Meatball 2025: this is where to get the tastiest meatball
- ALDI wins important award for its fish range: the best choice for sustainable fish
- This new sandwich is Amsterdam’s latest craze
