Bitterballen (Dutch meatballs)
Golden, crisp on the outside and creamy on the inside, bitterballen are a Dutch pub classic—deep-fried meatballs with a rich, velvety ragù center bound by a silky roux. The first bite cracks through a shatteringly thin crust, releasing a savory depth of slow-cooked beef, caramelized onion, and a whisper of nutmeg, all brightened by fresh parsley. Each bite is a perfect balance of crunch and tenderness, making them irresistible alongside a cold beer or tangy mustard. Worth every minute in the kitchen, these addictive bites are ideal for sharing—or not.
Ingredients
- Butter100g
- Flour150g
- Beef Stock700ml
- Onion30g
- Parsley1 tbs
- Beef400g
- SaltPinch
- PepperPinch
- NutmegPinch
- Flour50g
- Eggs2 Beaten
- Breadcrumbs50g
Nutrition
Directions
- 1
Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.
- 2
Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
- 3
Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.
- 4
Serve on a plate with a nice grainy or spicy mustard.
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