Bitterballen
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5.0
3 reviews
Excellent
Bitterballen
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Crunchy on the outside, tender on the inside, bitterballen are traditional meat croquettes from the Netherlands.
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Ingredients
- 5 tablespoons butter
- 1 onion chopped
- ½ cup flour sifted
- 1 cup beef broth
- 10 oz. beef or veal very finely minced with a knife
- 2 eggs beaten
- 8 oz. breadcrumbs
- salt
- pepper
- vegetable oil for frying
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Instructions
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Add the onion and sauté gently in the butter for about 5 minutes over low heat.
- Add the flour and mix well with a wooden spoon.
- Cook the mixture, stirring constantly, and stop when it just begins to color. It may take up to 12 minutes.
- Then add in the cold broth and continue to whisk until obtaining a velvety mixture.
- Add the meat, salt and pepper.
- Cook over low heat, stirring with a wooden spoon, for 5 minutes until obtaining a fairly firm mixture.
- Pour the stew into a glass container, cover with plastic wrap with the plastic wrap touching the surface, and let stand in the refrigerator for 8 hours or until set.
- Take the stew out of the refrigerator.
- Form meatballs of about an inch (2 to 4 cm) in diameter.
- First roll the balls in the breadcrumbs and then in the beaten egg. Finally roll them a second time in the breadcrumbs.
- Heat a large amount of vegetable oil in a deep pan over medium heat or in a deep fryer to 350 F (175°C).
- Fry the balls in small batches for about 5 minutes, then drain them on paper towel.
- Serve with mustard.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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