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Bitterballen

Crunchy on the outside, tender on the inside, bitterballen are traditional meat croquettes from the Netherlands.

Prep Time
40 mins
Cook Time
40 mins
Rest Time
8 hrs
Total Time
1 hr 10 mins
Servings: 4 people
Course: Appetizer , Snacks
Cuisine: Dutch

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

Instructions

    Cup of Yum
  1. In a heavy-bottomed saucepan, melt the butter over medium heat.
  2. Add the onion and sauté gently in the butter for about 5 minutes over low heat.
  3. Add the flour and mix well with a wooden spoon.
  4. Cook the mixture, stirring constantly, and stop when it just begins to color. It may take up to 12 minutes.
  5. Then add in the cold broth and continue to whisk until obtaining a velvety mixture.
  6. Add the meat, salt and pepper.
  7. Cook over low heat, stirring with a wooden spoon, for 5 minutes until obtaining a fairly firm mixture.
  8. 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.
  9. Take the stew out of the refrigerator.
  10. Form meatballs of about an inch (2 to 4 cm) in diameter.
  11. First roll the balls in the breadcrumbs and then in the beaten egg. Finally roll them a second time in the breadcrumbs.
  12. Heat a large amount of vegetable oil in a deep pan over medium heat or in a deep fryer to 350 F (175°C).
  13. Fry the balls in small batches for about 5 minutes, then drain them on paper towel.
  14. Serve with mustard.