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The Spruce / Julia Hartbeck
Nutritional Guidelines (per serving) | |
---|---|
310 | Calories |
13g | Fat |
25g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings: 20 | |
Amount per serving | |
Calories | 310 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 6g | 30% |
Cholesterol 59mg | 20% |
Sodium 438mg | 19% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 8% |
Protein 22g | |
Calcium 111mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Bitterballen are a smaller, rounder version of sausage-shaped croquettes. Typically containing meat ragout, these deep-fried delicacies are often served as a snack in Dutch bars and cafés, and may also form part of a selection of fried finger foods, called bittergarnituur.
While often translated as "bitter balls," this delicacy does not have a bitter taste. The name, in fact, refers to the tradition of serving these deep-fried snacks with bitters, such as jenever, although they are more often enjoyed with beer these days. And a mighty fine combination that is, we might add.
There are countless variations on the theme, from veal to vegetable, and from shrimp to cheese, but this beef version is a classic. Just serve with a smooth mild mustard, such as Dijon.
Click Play to See This Dutch Beef Bitterballen Recipe Come Together
Ingredients
- For the Meat
- 2 pounds stewing beef
- 1 large onion (quartered)
- 1/2 teaspoon black peppercorns
- 1 bay leaf
- 2 cloves
- Few sprigs fresh thyme
- For the Beef Balls
- 4 ounces butter
- 1 cup all-purpose flour
- 2 shallots (chopped)
- 2 cups milk
- 2 cups beef stock (made from cooking the meat)
- 5 sheets unflavored gelatin (or 5 teaspoons powdered unflavored gelatin)
- 1/2 cup cold water
- Salt (to taste)
- Pepper (to taste)
- Nutmeg (to taste)
- 1 bunch flat-leaf parsley (finely chopped)
- 1 tablespoon Dijon mustard
- For the Breading
- 1/2 cup all-purpose flour
- 1 to 2 large eggs (beaten)
- 4 cups breadcrumbs (fresh)
Steps to Make It
Note: while there are multiple steps to this recipe, these bitterballen are broken down into workable categories to better plan for cooking.
Cook the Beef
-
Gather the ingredients.
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Place the beef in a large pan with just enough water to cover the meat. Bring it to a simmer.
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Skim off the foam and add the onion, peppercorns, bay leaf, cloves, and thyme.
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Bring back to a boil, reduce the heat and let simmer for a few hours until the meat is tender.
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Remove the meat and let it cool.
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Strain the cooking liquid and set aside to use later.
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When the meat is cool, cut it into small cubes.
The Spruce / Julia Hartbeck
Make the Beef Ball Mixture
-
Gather the ingredients.
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In a large skillet, make a roux with the butter, flour, and chopped shallots.
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Use the roux to make a salpicon (ground beef mixuture) by adding the milk and 2 cups of the strained beef cooking liquid.
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Let it come to a boil, reduce the heat, and let it simmer for 30 minutes, stirring frequently.
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Dissolve the gelatin in 1/2 cup cold water and add to the simmering salpicon, stirring regularly.
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Add the salt, pepper, nutmeg, parsley, mustard, and diced beef, mixing well.
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Cover with plastic wrap and refrigerate until cold.
The Spruce / Julia Hartbeck
Shape and Fry the Beef Balls
-
Gather the ingredients.
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Roll heaped teaspoons of the salpicon mixture into neat, even-sized balls—about 60 in total.
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Bread them twice.
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Meanwhile, heat the oil in a deep fryer to 356 F/180 C.
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Fry the bitterballen in batches until golden.
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Remove from fryer and drain on paper toweling.
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Serve them hot with Dijon mustard.
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Enjoy!
The Spruce / Julia Hartbeck
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