Bitterballen (Dutch meatballs)
Crispy Dutch bitterballen: savory shredded beef in a creamy roux, breaded and deep-fried until golden — perfect with grainy mustard as a party snack or hangover treat.
Servings
4
Difficulty
Easy
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Ingredients
main
- 100 g butter
- 150 g flour (for roux)
- 700 ml beef stock
- 30 g onion (finely chopped)
- 1 tbsp parsley (chopped)
- 400 g beef (shredded/cooked)
- pinch salt
- pinch pepper
- pinch nutmeg
- 50 g flour (for dusting)
- 2 pcs eggs (beaten)
- 50 g breadcrumbs
Directions
- Melt the butter in a skillet or pan.
- Add the 150g flour gradually and stir into a thick paste to form a roux.
- Slowly stir in the beef stock until the roux absorbs the liquid and the sauce thickens.
- Simmer on low for a couple of minutes while stirring in the chopped onion, chopped parsley and shredded beef.
- Season with salt, pepper and nutmeg and cook until a heavy thick sauce forms.
- Pour the mixture into a shallow container, cover and refrigerate for several hours until solidified.
- Take a heaping tablespoon of the cold mixture and roll into a small ball.
- Coat each ball lightly in the 50g flour, dip in beaten eggs, then coat with breadcrumbs.
- Refrigerate the prepared balls while heating oil to 190C (375F).
- Fry four bitterballen at a time until golden and crisp.
- Serve hot with grainy or spicy mustard.