Bitterballen are a quintessential Dutch delicacy, offering a delightful contrast between their crispy exterior and creamy, savory filling. Perfect for cold winter evenings, these bite-sized snacks are a favorite in Amsterdam’s cozy pubs, often served with a generous dollop of mustard for dipping. Recreating this traditional treat at home brings a little slice of Dutch comfort straight to your table. Keep on reading to discover our super easy bitterballen recipe!
Bitterballen Recipe
Ingredients
Meat Mixture:
- 4 tablespoons (56 g) butter
- 1 cup (125 g) all-purpose flour
- 2 cups (500 ml) beef broth
- 1 small onion, finely chopped
- 1 cup (250 g) cooked ground beef
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Breading:
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100 g) breadcrumbs
Frying:
- Vegetable oil (enough to fill your pan or fryer about 2 inches deep)
To Serve:
- Grainy or spicy mustard
Recipe
1. Make the Meat Mixture:
- Prepare the roux: Melt the butter in a large skillet over medium-high heat. Gradually whisk in the flour until it forms a thick paste.
- Create the gravy: Slowly pour in the beef broth, stirring constantly to achieve a smooth, thick consistency. Simmer for a few minutes, then stir in the onion, parsley, ground beef, nutmeg, salt, and pepper. Mix thoroughly.
- Chill the mixture: Transfer the meat mixture to a container and refrigerate for 3-4 hours (or overnight) until it becomes firm and solid enough to shape.
2. Prepare for Breading:
- Set up your assembly line: Place the flour on one plate, the beaten eggs on a second plate, and the breadcrumbs on a third. Line two baking sheets with parchment paper.
- Shape the bitterballen: Roll the chilled meat mixture into 1-inch balls using your hands or a small scoop for even portions. Place the balls on one of the prepared baking sheets.
3. Bread the Bitterballen:
- Coat each ball by rolling it first in flour, then in the beaten eggs, and finally in the breadcrumbs. Place the breaded balls on the second baking sheet. Keep the tray in the fridge until you’re ready to fry.
4. Fry the Bitterballen:
- Heat oil in a deep fryer, Dutch oven, or large skillet to 375°F (190°C).
- Fry the balls in small batches (about 6 at a time) for 4-5 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels. Skim any bits of batter from the oil between batches to keep it clean.
5. Serve:
Enjoy the bitterballen hot with a side of grainy or spicy mustard. These delightful snacks are perfect for sharing on a chilly winter evening!