bitterballen

A wonderful little appetizer that goes great with beer

Dutch Bitterballen (a Deep Fried Meatball)

butter

all-purpose flour

beef broth

sirloin

parsley

salt

nutmeg

pepper

dry bread crumbs

eggs

milk

canola oil

Spicy mustard

In a large saucepan, melt butter over medium heat.

Stir in flour until smooth. Gradually add broth; bring to a boil.

Cook and stir for 1 minute or until thickened.

Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink.

Stir in the salt, nutmeg and pepper.

Transfer to a bowl; refrigerate for 2-12 hours or until chilled.

Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil.

Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls.

Dip meatballs in egg mixture, then coat again with crumbs. In a skillet or deep fryer, heat oil to 375°.

Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides.

Drain on paper towels.

Serve hot with spicy mustard

These tasty meat-filled balls are a quintessential Dutch snack. Filled with a creamy, meaty filling, these rolled balls are deep-fried to perfection and enjoyed with mustard for dipping!

Dutch Bitterballen

beef brisket

butter (unsalted)

breadcrumbs (fine)

salt (to taste)

black pepper (to taste)

oil (for frying)

water (for cooking the brisket)

Cook the brisket in a large pot filled with water for 3-4 hours. This will make the beef soft and tender.

Cut the cooked beef into dice-sized cubes, then shred the beef. Tip: You can use a hand mixer to shred the beef easily, or use two forks to pull the meat apart. Allow the beef to rest and cool for at least an hour.

Prepare the brisket

In a saucepan on low-medium heat, melt the butter until it starts to bubble.

Gradually add the flour, stirring constantly to make sure it doesn’t get lumpy. It may have a strange texture at first, but just keep on stirring for about 2-3 minutes. Make sure it doesn’t burn.

Now gradually add the broth, while you keep stirring. After 2-3 minutes of stirring, the roux should be smooth and saucy.

Make The Roux

Add the shredded beef to the roux and season with nutmeg, salt, and pepper. Stir until well combined. The texture wil be a little bit like play dough.

Spread the ragout on a baking tray and refrigerate overnight. If you are in a rush, you can just put it in the freezer for about 1 hour.

Make The Ragout

Remove the ragout from the freezer and start rolling your bitterballen. Take a tablespoon measuring spoon and roll them into equal sized balls.

In a small bowl, whisk together the eggs and milk.

Dip each bitterbal in the egg mixture and then in the breadcrumbs.

Deep fry the bitterballen in small batches (don’t overcrowd the pan) in a deep pot or deep fryer at 350 degrees for about 3-5 minutes or until golden brown.

Serve the bitterballen with mustard or mayonnaise.

Assemble &amp; Cook

An extremely addictive Dutch snack consisting of slowly braised beef that&#039;s thickened with a roux and deep fried into little crispy balls.

Bitterballen - Dutch Secrets Exposed

chuck

onions

garlic (peeled)

carrots

250 ml chicken stock

pc bay leaves

tsp black peppercorns

thyme (fresh)

tsp allspice (whole)

pc star anise

thyme

g butter

g flour

allspice

tsp marmite (optional)

salt and pepper

panko breadcrumbs

flour

mustard (for dipping)

frying oil

Sear the beef

Sear the beef in a cast iron pan with 1 tbsp of vegetable oil until nicely browned. Work in batches to avoid cooling down the pan too quickly.

Sear the veggies.

Sear the onions and carrots and brown nicely.

Pressure Cook

Add the rest of the ingredients from the &quot;beef braise&quot; section with the browned meat to the Instant Pot. Close the lid and set it on high pressure for 35 minutes.

Cooling

Once the timer goes off, let it cool for 20 minutes. Manually release the rest of the pressure.

Strain

Strain the liquid from the braise and save 250ml of the braising liquid. (500ml for a 2x recipe, and so on...)Once the beef is cool enough to handle, shred it into small pieces with your hands. Alternatively, you can chop the beef with a knife into smaller pieces. Discard the vegetables and spices.

Make the roux

Begin by melting the butter in the pan. Add the flour and whisk.

Making the roux 2

Cook over low heat until a blond colour roux is made. About 3 minutes.

Add the liquid

Add the braising liquid slowly and whisk continually to make a smooth sauce with no lumps of flour.

Adding the beef

Once all the liquid is mixed in add the shredded beef, allspice, marmite and fresh black pepper. Cook gently until the mixture thickens slightly for about 2 minutes. Taste. Make sure it&#039;s seasoned nicely with salt and pepper.

Let it cool

Let this cool completely on a tray at room temperature for 10 minutes. Once it&#39;s cool enough to put in the fridge, cover with plastic wrap and store in the fridge for about two hours or overnight.

Rolling the balls

Once the mixture is completely cooled, begin to roll it into little balls (smaller than a ping pong ball).

Bread them

Get three containers with high sides and fill one with flour, one with beaten eggs and the other with the panko bread crumbs. Dredge the balls in the flour, then the eggs and finally the panko breadcrumbs.

Fry them

Once breaded you can store some in the freezer for later or fry some now in a deep fryer at 170°C/350°F for about 5-6 minutes or until nicely golden and hot in the middle.

Serve

Serve with a side of mustard and a nice cold beer. Enjoy!

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Top 3 bitterballen recipes from across the web

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The most viewed bitterballen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine