Dutch Beef Bitterballen

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

1. Gather the ingredients.

   

2. Place the beef in a large pan with just enough water to cover the meat. Bring it to a simmer.

   

3. Skim off the foam and add the onion, peppercorns, bay leaf, cloves, and thyme.

   

4. Bring back to a boil, reduce the heat and let simmer for a few hours until the meat is tender.

   

5. Remove the meat and let it cool.

   

6. Strain the cooking liquid and set aside to use later.

   

7. When the meat is cool, cut it into small cubes.

   

Make the Beef Ball Mixture

1. Gather the ingredients.

   

2. In a large skillet, make a roux with the butter, flour, and chopped shallots.

   

3. Use the roux to make a salpicon (ground beef mixuture) by adding the milk and 2 cups of the strained beef cooking liquid.

   

4. Let it come to a boil, reduce the heat, and let it simmer for 30 minutes, stirring frequently.

   

5. Dissolve the gelatin in 1/2 cup cold water and add to the simmering salpicon, stirring regularly.

   

6. Add the salt, pepper, nutmeg, parsley, mustard, and diced beef, mixing well.

   

7. Cover with plastic wrap and refrigerate until cold.

   

Shape and Fry the Beef Balls

1. Gather the ingredients.

   

2. Roll heaped teaspoons of the salpicon mixture into neat, even-sized balls—about 60 in total.

   

3. Bread them twice.

   

4. Meanwhile, heat the oil in a deep fryer to 356 F/180 C.

   

5. Fry the bitterballen in batches until golden.

   

6. Remove from fryer and drain on paper toweling.

   

7. Serve them hot with Dijon mustard. 

   

8. Enjoy!