Bitterballen
The Quirky Foodster Team
Ingredients
- Beef, finely chopped or minced — 300 g (10.5 oz)
- Butter — 4 tbsp
- Plain flour — 60 g (2 oz)
- Beef stock — 480 ml (16 fl oz)
- Onion, finely chopped — 1
- Chopped parsley — 1 tbsp
- Eggs, beaten — 2
- Breadcrumbs — 90 g (3 oz)
- Oil for deep frying
- Salt, pepper and nutmeg — to taste
Method
- Sauté the onion in a little of the butter until softened, then add the beef and cook until browned.
- Melt the remaining butter in a saucepan, whisk in the flour, and cook for 2 minutes to make a roux.
- Gradually whisk in the beef stock, stirring constantly, until a very thick, smooth sauce forms.
- Stir the cooked beef and onion into the thick sauce, along with the parsley, salt, pepper and a pinch of nutmeg.
- Spread the mixture into a baking dish and chill for at least 2 hours, or until firm.
- Shape the chilled mixture into small balls.
- Dip each ball in beaten egg, then coat in breadcrumbs.
- Heat oil to 175°C (350°F) and fry the bitterballen in batches until deeply golden, about 3–4 minutes.
- Drain on paper towels and serve hot with mustard.
Introduction: Crisp, deep-fried breadcrumb-coated balls filled with a rich, creamy beef ragout, a classic Dutch bar snack.
Cultural Background: Bitterballen are a staple of Dutch borrels (social drinks gatherings), served in nearly every café and bar, their crunchy exterior giving way to a hot, savoury, meaty filling that pairs perfectly with beer.
Tips: Chilling the filling thoroughly is essential — it needs to firm up enough to shape and coat without falling apart. Serve immediately after frying, as the filling is meant to be piping hot inside a crisp shell.
Variations: Use a mixed meat filling of veal and beef for a more traditional flavour. Serve with a spicy mustard for dipping, the classic Dutch pairing.
Storage: Store cooled, unfried bitterballen in the refrigerator for up to 2 days, or freeze uncooked for longer storage.
Reheating: Reheat cooked bitterballen in an oven at 190°C (375°F) for 8–10 minutes, or fry from frozen, adding a couple of extra minutes.
FAQs:
Q: What is bitterballen traditionally served with?
A: Dutch mustard for dipping, and typically alongside a beer as part of a borrel.
Q: Can bitterballen be made ahead?
A: Yes, they freeze very well uncooked; fry directly from frozen, allowing extra time.
- Beef, finely chopped or minced — 300 g (10.5 oz)
- Butter — 4 tbsp
- Plain flour — 60 g (2 oz)
- Beef stock — 480 ml (16 fl oz)
- Onion, finely chopped — 1
- Chopped parsley — 1 tbsp
- Eggs, beaten — 2
- Breadcrumbs — 90 g (3 oz)
- Oil for deep frying
- Salt, pepper and nutmeg — to taste
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