Dutch Bitterballen is pub fare.
These fried meatballs are loved with a beer and dipped in a spicy mustard. Sometimes they are made in an elongated shape and then they are called Kroket.
These bite size morsels are great and inside, it is the bechamel that is the surprise.
The name bitterbal comes from the word bitter which in Dutch was a generic word for a certain alcoholic beverage made from certain types of herbs to flavor it.
These spiced up meatballs were served as part of a bittergarnituur, which was a selection of savory snacks served alongside the drinks.
A lovely appetizer but plan ahead when you make this recipe you need to allow at least 2 hours up to overnight to get the mixture to thicken.
They are then enjoyed fresh out of the fryer with a dip into some spicy mustard, yum!
We also enjoyed some gouda cheese to go along with it, and of course a beer!
Dutch Bitterballen (a Deep Fried Meatball)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup beef broth
- 3/4 lb sirloin or flank steak cut into 1/2-inch cubes
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1 cups dry bread crumbs
- 2 eggs
- 1 teaspoon milk
- 1 teaspoon canola oil
- Oil for deep-fat frying
- Spicy mustard
In a large saucepan, melt butter over medium heat.
Stir in flour until smooth. Gradually add broth; bring to a boil.
Cook and stir for 1 minute or until thickened.
Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink.
Stir in the salt, nutmeg and pepper.
Transfer to a bowl; refrigerate for 2-12 hours or until chilled.
Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil.
Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls.
Dip meatballs in egg mixture, then coat again with crumbs. In a skillet or deep fryer, heat oil to 375°.
Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides.
Drain on paper towels.
Serve hot with spicy mustard