Bitterballen

Bitterballen are the ultimate Dutch snack that takes your taste buds on a crispy adventure!​ Picture this: golden, crunchy balls of deliciousness filled with a rich, savoury ragout made from beef or chicken. These little bites are a staple at any Dutch café or bar and are often enjoyed with a generous dollop of zesty mustard for an extra kick. It’s like a tasty treasure hunt where you never know how satisfying that first bite will be! With their outer crunch and creamy inner filling, each bitterball is a delightful explosion of flavour that makes them the perfect companion for a cold drink while socialising with friends. So the next time you’re in the Netherlands, don’t miss the chance to dive into a plate of these savory delights—they’re sure to leave you craving more!

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2 pounds Ground beef

1 large onion, quarteredhttps://amzn.to/4eumRxd

1/2 teaspoon black pepper

1 bay leaf

2 whole cloves

2 to 3 sprigs fresh thyme

To make the Roux-Based Mixture:

4 ounces (1/2 cup) unsalted butter

2 shallots, chopped

1 cup all-purpose flour

2 cups milk

2 cups beef stock, I use prepackaged or Maggie Beef Bouillon

1/2 cup water

Salt, to taste

Nutmeg, to taste

1 bunch parsley, finely chopped

1 tablespoon Dijon mustard

​​​For the Breading:

1/2 cup all-purpose flour

1 to 2 large eggs, beaten

4 cups breadcrumbs

For Frying:

3 to 4 cups any good oil for frying

For Serving:

Dijon mustard, to taste

Cooking Directions

In a frying pan, sauté the diced onion with a tablespoon of beef tallow and a big pinch of salt for 2-3 minutes. Add the beef mince, another pinch of salt, black pepper, and nutmeg. Cook for 5-6 minutes, then remove from heat and set aside.

In a medium-sized saucepan, melt the butter over medium heat. Whisk in the flour and cook the roux for 3-4 minutes. Gradually add the beef stock in 2 to 3 additions, whisking continuously until the sauce is thick and smooth. Continue to cook for an additional 4-5 minutes, then pour over the cooked beef and onion mixture. Add the chopped parsley and stir well.

Line a tray with greaseproof paper and pour the beef mixture onto it, spreading it out so it can cool in the fridge until solid.

Once set, turn the mixture out of the tray, remove the paper, and roll into balls. Coat each ball first in flour, then dip in the beaten eggs, and finally coat in breadcrumbs. Place on a tray dusted with extra breadcrumbs until ready to fry.

Heat oil to 170°C. Fry the bitterballen for 4-5 minutes, or until golden brown. Serve with mustard & Enjoy

This recipe will allow you to experience the delightful flavours of The Netherlands right in your own home! Enjoy your cooking!