Netherlands · beef

Bitterballen (Dutch meatballs)

Name: Bitterballen (Dutch meatballs)
Yield: 4 servings
Cuisine: Netherlands
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Butter100 g
Flour150 g
Beef Stock700 ml
Onion30 g
Parsley1 tbsp
Beef400 g
Salt
Pepper
Nutmeg
Flour50 g
Eggs2
Breadcrumbs50 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

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.

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