Step 1

In a large skillet, heat the olive oil and sauté the onions until translucent. Add the beef and the parsley and cook for a couple of minutes. Reserve.

Step 2

In a small saucepan, melt the butter and add the flour slowly to make a roux.

Step 3

Gradually add the broth, making sure the roux is absorbing the liquid. Stir constantly until it thickens.

Step 4

Add the meat mixture and cook for a little longer until you have a very thick gravy. Stir in the salt, pepper and nutmeg.

Step 5

Transfer the gravy to a shallow container and refrigerate for 2 hours.

Step 6

Once the gravy is chilled and solidified, roll the bitterballen (1 inch diameter).

Step 7

Roll the bitterballen in the all purpose flour, then the egg wash and finally the breadcrubs. Proceed until you've breaded all bitterballen.

Step 8

Bring your bitterballen to the freezer for 30 minutes before frying.

Step 9

In a small saucepan, heat enough oil to cover the balls.

Step 10

Fry your bitterballen, 5 at a time, until golden brown.

Step 11

Set your bitterballen on a plate covered in paper towels to absorb the excess oil.

Step 12

Serve the bitterballen hot, with some grainy mustard on the side.