Homemade Dutch Bitterballen

Ingredients

• 250g (8.8 oz) beef chuck, cooked and shredded 250g (8.8 oz) beef chuck, cooked and shredded
• 2 tablespoons butter 2 tablespoons butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• 2 eggs, beaten 2 eggs, beaten
• 100g (1 cup) breadcrumbs 100g (1 cup) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large pan, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Stir in the flour and cook for a minute, until it forms a paste.
3. 3.
   Gradually pour in the beef broth while continuously stirring to avoid lumps.
4. 4.
   Add the shredded beef, Dijon mustard, nutmeg, salt, and pepper. Cook for 5-7 minutes, until the mixture thickens.
5. 5.
   Transfer the mixture to a bowl and let it cool completely.
6. 6.
   Once cooled, shape the mixture into small balls, about the size of a walnut.
7. 7.
   Dip each ball into the beaten eggs, then roll them in breadcrumbs until fully coated.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
9. 9.
   Fry the Bitterballen in batches for about 3-4 minutes, until golden brown and crispy.
10. 10.
    Remove from the oil and place on a paper towel-lined plate to drain excess oil.
11. 11.
    Serve the Bitterballen hot with mustard for dipping.

Treat your ingredients with care...

• Beef chuck — Slow-cook the beef chuck until it is tender and easily shreddable for the best texture in the Bitterballen filling.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to shape and fry the Bitterballen.
• For a twist on the traditional recipe, you can add a small cube of cheese or a bit of cooked shrimp to the center of each Bitterbal before shaping them.

Serving advice

Serve the Bitterballen hot as an appetizer or snack. They pair perfectly with a tangy mustard dip and are best enjoyed with a cold beer.

Presentation advice

Arrange the Bitterballen on a platter or in a serving bowl, garnished with fresh parsley or chives for a pop of color.