Bitterballen
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Bitterballen
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A recipe for Bitterballen! These crisp, breadcrumb-coated fried rounds are filled with a creamy meat gravy and served with mustard.
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Ingredients
Filling:
- 10 tablespoons (142 grams) unsalted butter
- 1 1/4 cups (156 grams) all-purpose flour
- 3 1/2 cups (830 milliliters) beef broth
- 1/2 onion peeled and very finely chopped
- 1/4 cup (6 grams) fresh parsley finely chopped
- 1 pound (450 grams) finely shredded, cooked beef brisket or chuck roast
- 1-1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
Bitterballen:
- 1 cup (125 grams) all-purpose flour
- 3 large eggs
- 2 cups (240 grams) plain, unseasoned bread crumbs
- vegetable oil for deep-frying
- mustard for serving
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Instructions
To make the filling:
- In a large pan, melt the butter over medium heat.
- Once melted, slowly stir in the flour and continue to cook, stirring constantly, to form a paste.
- Once lightly golden, slowly whisk in the beef broth.
- Reduce heat to medium low and continue to cook, stirring, until the mixture has thickened.
- Stir in the onion, parsley, and shredded beef.
- Season with the salt, pepper, and nutmeg. Adjust seasonings as desired.
- Transfer the mixture to an airtight container and refrigerate for at least 6 hours to overnight, until thoroughly chilled.
To assemble:
- Once ready to serve, fill a pot or deep fryer with 3-4 inches (8-10 centimeters) of vegetable oil and heat the oil to 375˚F (190˚C).
- Place a large plate nearby and cover with a towel.
- Place the flour in a wide, shallow bowl.
- In another bowl, beat together the eggs.
- In a third bowl, add the bread crumbs.
- Place another plate nearby.
- Scoop out a tablespoon of the thickened filling and form into a ball. Coat in the flour, then thoroughly in the egg, allowing any excess to drip off. Finish by completely coating in the breadcrumbs. Place on the plate and repeat with another 4-5 pieces.
- Gently add the formed Bitterballen to the heated oil and fry, turning occasionally, until golden and heated through.
- Use a slotted spoon to remove the golden Bitterballen to the towel-lined plate.
- Repeat with the remaining beef mixture, coating in the flour, eggs, and breadcrumbs, then frying until golden.
- Serve the Bitterballen while still warm with mustard for dipping.
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