Bitterballen (Dutch Meatballs)
Crispy on the outside and tender on the inside, bitterballen are the main snack in Dutch bars and are impossible to eat alone. Hot balls with stretchy meat filling and sharp mustard are the perfect complement to beer or a party.
Ingredients
- 100 g Butter
- 150 g Wheat flour
- 700 ml Beef broth
- 30 g Onion
- 1 tbsp Parsley
- 400 g Beef
- pinch Salt
- pinch Black pepper
- pinch Nutmeg
- 50 g Wheat flour
- 2 pcs Eggs
- 50 g Breadcrumbs
Instructions
- Melt the butter in a skillet or saucepan over medium heat. Gradually whisk in 150 g of flour, stirring constantly, until a thick, uniform paste forms — a roux. Pour in the broth in a thin stream, stirring continuously so the roux absorbs the liquid evenly. Add the onion, parsley, and meat, season with salt, pepper, and nutmeg. Simmer over low heat for several minutes until the mixture becomes a dense, very thick mass.
- Pour the hot mixture into a shallow container, smooth it out, cover with plastic wrap in contact, and refrigerate for at least 3 hours, preferably overnight. The mixture should be completely set and hold its shape.
- Divide the set mixture into portions of approximately one heaping tablespoon each and quickly roll them in your hands into neat balls. Roll each ball first in flour, then carefully coat in beaten egg (it is important to cover the entire surface), and finally roll in breadcrumbs. Place the finished bitterballen back in the refrigerator while the oil heats.
- Heat the oil in a deep fryer or deep pot to 190°C. Fry the bitterballen in small batches — 4 pieces at a time — until golden brown. Place on paper towels to drain excess oil.
- Serve hot on a plate with wholegrain or hot mustard — it perfectly complements the tender meat filling.