Bitterballen are a typical Dutch delicacy, offering a delicious contrast between their crispy exterior and creamy, savory filling. These bite-sized snacks are perfect for cold fall and winter evenings and are a favorite in Amsterdam’s cozy pubs, often served with a generous dollop of mustard for dipping. Making this traditional treat at home brings a little piece of Dutch coziness straight to your table. Read on to discover our super-easy recipe for bitterballen!
Bitterballen Recipe
Ingredients
Meat mixture:
- 4 tablespoons (56 g) butter
- 1 cup (125 g) flour
- 2 cups (500 ml) beef broth
- 1 small onion, finely chopped
- 1 cup (250 g) cooked ground beef
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Breading:
- 1 cup (125 g) flour
- 2 large eggs, beaten
- 1 cup (100 g) breadcrumbs
Frying:
- Vegetable oil (enough to fill your pan or deep fryer to a depth of about 5 cm)
Serving:
- Gruyère or spicy mustard
Recipe
1. Prepare the meat mixture:
- Prepare the roux: Melt the butter in a large skillet over medium heat. Gradually whisk in the flour until a thick paste forms.
- Make the sauce: Slowly pour in the beef broth, stirring constantly to achieve a smooth, thick consistency. Let it simmer for a few minutes, then stir in the onion, parsley, ground beef, nutmeg, salt, and pepper. Mix thoroughly.
- Let the mixture cool: Transfer the meat mixture to a bowl and refrigerate for 3–4 hours (or overnight) until it is firm enough to shape.
2. Preparation for breading:
- Set up your workstation: Place the flour on the first plate, the beaten eggs on the second plate, and the breadcrumbs on the third plate. Line two baking sheets with parchment paper.
- Shape the bitterballen: Roll the chilled meat mixture into balls of about 3 cm using your hands, or use a small ice cream scoop for even portions. Place the balls on one of the prepared baking sheets.
3. Coat the bitterballen:
- Coat each ball by first rolling it in the flour, then in the beaten eggs, and finally in the breadcrumbs. Place the breaded balls on the second baking sheet. Keep the sheet in the refrigerator until you’re ready to fry.
4. Fry the bitterballen:
- Heat the oil in a deep fryer, deep-fry pan, or large skillet to 190°C.
- Fry the balls in small batches (about 6 at a time) for 4–5 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them and let them drain on paper towels. Scoop any remaining batter out of the oil between batches to keep the oil clean.
5. Serving:
Enjoy the bitterballen while they’re hot with a side of coarse or spicy mustard. These delicious snacks are perfect for sharing on a chilly winter evening!
