Bitterballen (Dutch Meatballs)
Crisp Dutch beef croquettes made from a chilled, thick beef-and-roux filling, breaded and fried until golden, then served with grainy or spicy mustard.
- 4 hr
- 550 kcal
- Dutch
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 4 servings
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Steps
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Step 1:
Melt the butter in a skillet or pan.
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Step 2:
When melted, add the flour little by little and stir into a thick paste.
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Step 3:
Slowly stir in the stock, making sure the roux absorbs the liquid.
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Step 4:
Simmer for a couple of minutes over low heat.
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Step 5:
Stir in the onion, parsley, and shredded beef.
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Step 6:
Continue until the mixture thickens into a heavy, thick sauce.
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Step 7:
Pour the mixture into a shallow container, cover, and refrigerate for several hours, or until the sauce has solidified.
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Step 8:
Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball.
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Step 9:
Roll each ball lightly through the flour, then the egg, and finally the breadcrumbs.
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Step 10:
Make sure the egg covers the whole surface of each bitterbal.
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Step 11:
Refrigerate the snacks while the oil in your fryer heats to 190C (375F).
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Step 12:
Fry four bitterballen at a time until golden.
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Step 13:
Serve on a plate with grainy or spicy mustard.
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