Bitterballen (Dutch meatballs)

Beef · Netherlands classic.

Ingredients

• 100g Butter
• 150g Flour
• 700ml Beef Stock
• 30g Onion
• 1 tbs Parsley
• 400g Beef
• Pinch Salt
• Pinch Pepper
• Pinch Nutmeg
• 50g Flour
• 2 Beaten Eggs
• 50g Breadcrumbs

Method

1. Stir — Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste.
2. Stir — Slowly stir in the stock, making sure the roux absorbs the liquid.
3. Simmer — Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat.
4. Mix together — The mixture should thicken and turn into a heavy, thick sauce.
5. Mix together — Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
6. Roll out — Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball.
7. Roll out — Roll lightly through the flour, then the egg and finally the breadcrumbs.
8. Cover and cook — Make sure that the egg covers the whole surface of the bitterbal.
9. Fry — When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F).
10. Fry — Fry four bitterballen at a time, until golden.
11. Serve — Serve on a plate with a nice grainy or spicy mustard.

More Netherlands recipes

• Apple cake
• Apple Potato Mash (Hete bliksem)
• Boterkoek (Dutch Butter Cake)
• Dutch Apple Pie
• Dutch poffertjes (mini pancakes)
• Dutch Spiced Breakfast Cake (Ontbijtkoek)