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Classic Dutch Bitterballen Recipe

Bitterballen are one of the most iconic Dutch snacks, often served in bars alongside a cold beer. These crispy, bite-sized meatballs are filled with a savory, creamy beef ragout and coated with crunchy breadcrumbs. They are perfect for dipping in mustard and enjoyed during social gatherings. Here’s a traditional Bitterballen recipe that brings a taste of the Netherlands to your home!

Ingredients:

  • 400 g cooked beef (or stew meat), finely shredded
  • 60 g butter
  • 60 g all-purpose flour
  • 400 ml beef broth
  • 1 small onion, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 tsp mustard
  • Salt and pepper, to taste
  • 1 egg, beaten
  • 100 g breadcrumbs
  • Vegetable oil, for frying

Instructions:

  1. Prepare the beef ragout: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent. Stir in the flour to create a roux and cook for 2-3 minutes, stirring continuously.
  2. Add the broth: Slowly pour in the beef broth while stirring to avoid lumps. Cook the mixture for a few minutes until it thickens into a smooth sauce.
  3. Mix in the meat: Add the shredded beef, mustard, parsley, salt, and pepper. Stir until well combined. Let the mixture cook for another 2-3 minutes, then remove from heat.
  4. Cool the filling: Pour the beef mixture into a shallow dish and allow it to cool completely. Once cooled, place it in the refrigerator for at least 2 hours, or until firm enough to shape.
  5. Shape the bitterballen: Once the ragout is firm, use your hands to shape small balls (about 2-3 cm in diameter). You should get about 25-30 balls.
  6. Coat the bitterballen: Set up a breading station with the beaten egg in one bowl and breadcrumbs in another. Roll each ball first in the egg and then in the breadcrumbs until fully coated. For extra crunch, you can repeat the egg and breadcrumb process for a double coating.
  7. Fry the bitterballen: Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the bitterballen in batches for 3-4 minutes, or until golden brown and crispy. Drain them on paper towels.
  8. Serve: Serve the bitterballen hot with a side of mustard for dipping. Enjoy them as an appetizer or snack!

Nutritional Information (per serving, 5 bitterballen):

Nutrient Amount per serving
Calories 420 kcal
Carbohydrates 20 g
Protein 15 g
Fat 30 g
Saturated Fat 10 g
Fiber 2 g
Sodium 400 mg
Sugar 2 g

Tips for Variations:

  • You can substitute veal or even chicken for beef if preferred.
  • Add some finely chopped mushrooms or cheese to the ragout for extra flavor.
  • For a vegetarian version, use a ragout made from mushrooms and vegetable stock.

Bitterballen are an essential part of Dutch cuisine and a favorite for parties and gatherings. These crispy, flavorful snacks are a great way to introduce your guests to the rich food culture of the Netherlands.

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