Bitterballen (Dutch meatballs)
A Netherlands dinner made with beef. Ready in about 1 hour. Difficulty: medium.
- 20 minPrep (about)
- 40 minCook (about)
- 1 hrTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 11 oz beef Shopping tip: Ground beef (80/20 or 85/15).
Fresh & other
- 2 ⅔ oz butter
- 4 oz flour
- 2 ¼ cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
- ¾ oz onions
- 1 ⅓ oz flour
- 2 eggs
- 1 ⅓ oz breadcrumbs
Spices & seasonings (4): parsley, salt, pepper, nutmeg
- 2 ¼ tsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- Pinch salt
- Pinch pepper
- Pinch nutmeg
How to make it
Steps in our own plain words.
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Melt the butter in a pan or pan.
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Wait until melted.
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Add the flour little by little.
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Stir into a thick paste.
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Slowly mix in your stock, making sure your roux absorbs the liquid.
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Simmer for 2 min on a low heat while you mix in the shredded meat, parsley and the onion.
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The mixture should thicken.
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Turn into a heavy, thick sauce.
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Pour the mix into a shallow container, cover.
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Refrigerate for several hours, until the sauce has solidified.
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Take a heaping quickly roll it, thick sauce and tablespoon of the cold into a small ball.
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Roll lightly through the flour.
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The egg and finally the breadcrumbs.
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Make sure that your egg covers your whole surface of the bitterbal.
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Wait until done.
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Refrigerate your snacks while your oil in fryer heats up to 375°F.
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Fry four bitterballen each time, until golden.
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Dish up on a plate using a nice grainy or spicy mustard.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.