Bitterballen (Dutch meatballs)
personRecipeLibrary
Netherlands Beef recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicNetherlands speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52979.
Provider record: TheMealDB meal 52979 · updated snapshot-ce5bd7aa6b205f4f
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 100g Butter
- 150g Flour
- 700ml Beef Stock
- 30g Onion
- 1 tbs Parsley
- 400g Beef
- Pinch Salt
- Pinch Pepper
- Pinch Nutmeg
- 50g Flour
- 2 Beaten Eggs
- 50g Breadcrumbs
Video
YouTubeDirections
- 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.
- Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
- 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.
- Serve on a plate with a nice grainy or spicy mustard.