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Home Slavinkjes: make them yourself

Slavinkjes: make them yourself

Name: Slavinkjes: make them yourself
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Dutch
Ingredients: 400 g half-and-half minced meat; 1 egg; 2 tbsp breadcrumbs; 0.5 tsp nutmeg; 1 tsp paprika powder; 1 tsp salt; 0.5 tsp black pepper; 12 slices streaky bacon

Gepubliceerd op 6 november 2026

Raclette grilling Minced meat Dutch Kids Classic Christmas Easy

Slavinken are a true Dutch classic: seasoned minced meat rolled in a jacket of breakfast bacon. You buy them large at the butcher, but for raclette grilling you can easily make them yourself in a handy mini size. They get crispy on the grill plate and stay nice and juicy inside. Children love them and they’re quick to make. With this spice mix of nutmeg, paprika and pepper they taste just like from the butcher, only better.

Recipe

Slavinkjes: make them yourself

Homemade slavinkjes of seasoned minced meat wrapped in breakfast bacon. Small size, perfect for the Raclette Grill.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	25 min
Total	25 min

Equipment

Raclette Grill with grill plate
Mixing bowl
Serving dish

Ingredients

400 g half-and-half minced meat
1 egg
2 tbsp breadcrumbs
0.5 tsp nutmeg
1 tsp paprika powder
1 tsp salt
0.5 tsp black pepper
12 slices streaky bacon

Prepare

Mix the minced meat with the egg, breadcrumbs, nutmeg, paprika powder, salt and pepper. Knead briefly until everything comes together.
Divide the mince into 12 equal portions and roll small sausages about 6 cm long.
Wrap each little sausage in a slice of breakfast bacon so the meat is completely covered.
Place the slavinkjes seam-side down on a dish, cover and chill in the fridge for at least 20 minutes so they hold their shape better.
Cook the slavinkjes on the grill plate of the Raclette Grill for 8–10 minutes until brown and cooked through, turning regularly.
Check that the mince is completely cooked: there should be no pink meat left inside.

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Variations: make kipslavinkjes with minced chicken and a pinch of curry, or fill the slavinkjes with a strip of aged cheese for a melty center. For an Italian twist use pancetta instead of breakfast bacon and add some dried oregano and Parmesan to the mince. If you want less fat, use beef mince and thinly sliced bacon. The slavinkjes can also be cooked in a frying pan or on the barbecue.

Make ahead and storage: you can make the slavinkjes a day in advance and keep them covered in the fridge. Uncooked slavinkjes can also be frozen for up to 2 months; let them thaw overnight in the fridge before raclette grilling. Minced meat must always be fully cooked, so brown the slavinkjes well on all sides. They’re done when the meat is grey-brown inside and the juices run clear. Also check out our recipe for a self-assembled gourmet platter.

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