Bitterballen (Dutch Meatballs)

Steps

1. In a skillet, melt 100g of butter over medium heat. Gradually add 150g of flour, stirring to create a thick paste.
2. Slowly pour in 700ml of beef stock, stirring continuously to ensure the roux absorbs the liquid. Simmer for a few minutes, then mix in 30g of onion, 1 tablespoon of parsley, and 400g of shredded beef. Continue stirring until the mixture thickens into a heavy sauce.
3. Transfer the mixture to a shallow container, cover it, and let it chill in the refrigerator for several hours until it solidifies.
4. Once solid, scoop a heaping tablespoon of the mixture and roll it into small balls. Roll each ball in 50g of flour, then dip in 2 beaten eggs, and finally coat with 50g of breadcrumbs. Ensure the egg fully covers the surface.
5. Place the prepared balls in the fridge while you heat oil in a fryer to 190°C (375°F).
6. Fry the bitterballen in batches of four until they turn golden brown.
7. Serve warm with a side of grainy or spicy mustard.