Dutch Meatballs (Bitterballen)
User Reviews
4.5
Dutch Meatballs (Bitterballen)
Description
Bitterballen start by creating a thick beef roux base using butter and flour, which is combined with beef broth to form a smooth, thick gravy. Fresh parsley, minced onion, and ground beef are stirred into the gravy, seasoned with salt, black pepper, and nutmeg to add warmth and depth.
After cooking, the mixture is chilled until firm enough to shape into 1-inch balls, a key step to achieve their characteristic texture. These balls are then coated in flour, dipped in beaten egg, and rolled in breadcrumbs before frying in hot oil until golden brown and crisp.
The result is a crunchy exterior enclosing a soft, thick, savory filling typical of Dutch pub fare. Bitterballen are ideal as finger food or appetizers at gatherings.
For a vegetarian option, finely chopped mushrooms can be used instead of beef. Panko breadcrumbs can be pulsed finer if a thinner crust is preferred. Refrigeration time is flexible but at least a few hours is needed to firm the filling.
Ingredients
For Bitterballen
- 8 tablespoon butter unsalted (1 stick)
- 1 cup all-purpose flour
- 3 cups beef broth
- 2 tablespoon parsley chopped, fresh
- 1 small onion minced
- 1 pound ground beef
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon nutmeg
For Breading
- ½ cup all-purpose flour
- 3 egg beaten
- 1 cup breadcrumbs
- vegetable oil for frying
Instructions
- In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
- Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
- Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
- Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
- Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
- Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
- Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
- In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375℉.
- Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
- Serve hot with a grainy or spicy mustard.
Notes
- The meat mixture should be refrigerated for several hours or overnight to ensure it firms up properly for shaping.
- This recipe yields about 60 meatballs approximately 1 inch in diameter, suitable for sharing or parties.
- Panko breadcrumbs can be pulsed briefly in a food processor to create a finer coating if desired.
- A vegetarian version can be made using finely chopped mushrooms instead of ground beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 50kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 63mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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