Authentic Dutch Bitterballen
Transport your taste buds to the Netherlands with these Authentic Dutch Bitterballen, the ultimate snack for any occasion! These crispy, golden bites are filled with a luxurious beef ragout, featuring tender shredded beef, a richly flavored roux, and hints of nutmeg and parsley for a classic Dutch touch. Perfectly coated in a double layer of breadcrumbs, they fry up irresistibly crunchy while remaining creamy inside. Whether served as a comforting appetizer or a crowd-pleasing party treat, these deep-fried delights pair beautifully with tangy mustard for dipping. With simple pantry-friendly ingredients and step-by-step instructions, you’ll master the art of creating these traditional Dutch meatballs in no time. Get ready to savor every bite of this iconic street food favorite!
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 100 grams all-purpose flour
- 500 milliliters beef broth
- 200 grams cooked beef, shredded
- 1 medium onion, finely chopped
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons parsley, finely chopped
- 2 egg yolks
- 1 sheet gelatin (optional)
- 2 eggs, beaten
- 200 grams breadcrumbs
- 1 liter vegetable oil, for frying
Instructions
In a pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the flour to make a roux, cooking for about 2 minutes while stirring constantly until the roux turns a pale golden color.
Gradually whisk in the beef broth, stirring continuously to prevent lumps. Continue to cook over low heat, stirring often, until the mixture thickens, about 5-7 minutes.
Add the shredded beef, nutmeg, black pepper, salt, and parsley. Mix well to combine.
If using, dissolve the gelatin sheet (after being soaked in cold water) in the mixture for additional thickness.
Remove from heat and let the mixture cool slightly. Stir in the egg yolks one at a time until fully incorporated.
Pour the mixture into a shallow dish and refrigerate for at least 4 hours, or until firm.
Once firm, use your hands or a small ice cream scoop to form the mixture into small balls, about 1 inch in diameter.
Dip each ball into the beaten eggs, allowing the excess to drip off, then roll in breadcrumbs until fully coated. Repeat this process for a double coating if desired for extra crispiness.
In a deep fryer or a large pot, heat the vegetable oil to 180°C (350°F).
Fry the bitterballen in batches without overcrowding, until golden brown and crispy, about 3-4 minutes per batch.
Use a slotted spoon to remove the bitterballen from the oil and drain on paper towels.
Serve hot with mustard for dipping.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
