Bitterballen (Dutch Meatballs)

Instructions

1. 1

   Melt Butter and Flour

   5 min

   In a skillet, melt 100g of butter over medium heat until it becomes bubbly but not browned. Gradually add 150g of flour while continuously stirring to form a smooth paste known as a roux. This process usually takes about 2-3 minutes, and the mixture should be thick and slightly glossy.

2. 2

   Add Stock and Flavoring

   91 min

   Slowly pour in 700ml of beef stock, whisking continuously to prevent lumps from forming in the roux. Allow the mixture to simmer for about 5 minutes, stirring often, until it thickens. Next, add 30g of finely chopped onion, 1 tablespoon of parsley, and 400g of shredded beef to the sauce, ensuring everything is well combined.

3. 3

   Chill the Mixture

   Once the mixture is thick and well combined, transfer it to a shallow container. Cover the container and place it in the refrigerator for several hours, allowing it to chill and solidify into a manageable consistency for shaping.

4. 4

   Shape and Coat the Balls

   8 min

   After the mixture has solidified, use a spoon to scoop a heaping tablespoon and roll it into small balls with your hands. Roll each ball in 50g of flour to coat lightly, then dip in 2 beaten eggs, ensuring each surface is fully covered, and finally coat with 50g of breadcrumbs for a crispy exterior.

5. 5

   Prepare Oil for Frying

   57 min

   Place the coated balls in the fridge to firm up while you heat oil in a fryer or deep pot to 190°C (375°F). This temperature is crucial for achieving that perfect golden brown color and crispy texture during frying.

6. 6

   Fry Until Golden Brown

   92 min

   Carefully drop the bitterballen into the hot oil in batches of four to avoid overcrowding. Fry them for about 4-5 minutes or until they turn a beautiful golden brown. Use a slotted spoon to remove them and drain on paper towels to absorb excess oil.

7. 7

   Serve with Mustard

   1 min

   Once fried, serve the bitterballen warm for the best taste. Pair them with a side of grainy or spicy mustard for dipping, enhancing the rich flavors of the meatballs.

FAQ