Dutch · Beef
Bitterballen (Dutch meatballs)
Traditional Dutch deep-fried croquettes filled with a thick ragout of shredded meat in a creamy roux-based sauce. These crispy golden balls are a beloved bar snack in the Netherlands, served hot with mustard for dipping.
The Method
Instructions
First things first, grab a skillet or a nice heavy pan and melt the butter over medium heat. You want it fully melted but not browned, so keep an eye on it. Once the butter is all melted and bubbling gently, start adding the flour little by little. Stir continuously as you add it, so it combines smoothly with the butter and forms a thick, paste like mixture. This is your roux, the base for that lovely rich sauce.
Now, slowly pour in the beef stock, but don't just dump it all at once. Stir constantly as you add the stock bit by bit, giving your roux a chance to absorb the liquid evenly. Keep stirring until the mixture starts to come together without any lumps. Turn the heat down to low and let everything simmer gently for a couple of minutes. This is the perfect moment to stir in the finely chopped onion, fresh parsley, and your shredded beef. The sauce should thicken nicely, becoming heavy and rich. You'll know it's ready when it coats the back of your spoon and has a luscious, creamy texture.
Once your sauce is thick and packed with flavor, transfer it to a shallow container. Spread it out so it cools evenly, then cover it with cling film or a lid. Pop it in the fridge for several hours, or even better, overnight. Chilling solidifies the sauce, which makes it easier to handle when you roll your bitterballen later.
When your mixture is cold and firm, it's time to get rolling! Scoop out a heaping tablespoon of the thick, chilled sauce and quickly roll it between your palms to form a small, round ball. Don't worry if they aren't perfectly smooth , rustic is charming here. Next, roll each ball lightly in some flour; this helps the egg stick better. Then dip it into beaten egg, making sure every bit of the ball is coated , this is crucial so the breadcrumbs will cling nicely and give you that perfect crispy crust. Finally, roll the egg covered ball in breadcrumbs until fully coated. Repeat until all your bitterballen are ready. Keep them in the fridge while you heat your fryer or pot of oil to a steady 190C (375F) .
Now for the fun part , frying! Carefully place four bitterballen into the hot oil at once. Don't crowd the fryer, so they get perfectly golden and crispy all around. Fry them until they turn a beautiful golden brown, usually just a few minutes, turning occasionally if you need to. Once they're golden and crisp, scoop them out and let them drain on some kitchen paper to soak up any excess oil.
Serve these delicious Dutch treats hot on a plate alongside a nice grainy or spicy mustard. The mustard adds that perfect zing and balances the richness of the bitterballen. Trust me, once you taste these, you'll want to make them again and again!
Now, slowly pour in the beef stock, but don't just dump it all at once. Stir constantly as you add the stock bit by bit, giving your roux a chance to absorb the liquid evenly. Keep stirring until the mixture starts to come together without any lumps. Turn the heat down to low and let everything simmer gently for a couple of minutes. This is the perfect moment to stir in the finely chopped onion, fresh parsley, and your shredded beef. The sauce should thicken nicely, becoming heavy and rich. You'll know it's ready when it coats the back of your spoon and has a luscious, creamy texture.
Once your sauce is thick and packed with flavor, transfer it to a shallow container. Spread it out so it cools evenly, then cover it with cling film or a lid. Pop it in the fridge for several hours, or even better, overnight. Chilling solidifies the sauce, which makes it easier to handle when you roll your bitterballen later.
When your mixture is cold and firm, it's time to get rolling! Scoop out a heaping tablespoon of the thick, chilled sauce and quickly roll it between your palms to form a small, round ball. Don't worry if they aren't perfectly smooth , rustic is charming here. Next, roll each ball lightly in some flour; this helps the egg stick better. Then dip it into beaten egg, making sure every bit of the ball is coated , this is crucial so the breadcrumbs will cling nicely and give you that perfect crispy crust. Finally, roll the egg covered ball in breadcrumbs until fully coated. Repeat until all your bitterballen are ready. Keep them in the fridge while you heat your fryer or pot of oil to a steady 190C (375F) .
Now for the fun part , frying! Carefully place four bitterballen into the hot oil at once. Don't crowd the fryer, so they get perfectly golden and crispy all around. Fry them until they turn a beautiful golden brown, usually just a few minutes, turning occasionally if you need to. Once they're golden and crisp, scoop them out and let them drain on some kitchen paper to soak up any excess oil.
Serve these delicious Dutch treats hot on a plate alongside a nice grainy or spicy mustard. The mustard adds that perfect zing and balances the richness of the bitterballen. Trust me, once you taste these, you'll want to make them again and again!
Pairs Well With
