Dairy-Free Authentic Dutch Bitterballen
Indulge in the ultimate Dutch comfort food with this **Dairy-Free Authentic Dutch Bitterballen** recipe! Perfectly crispy on the outside and deliciously creamy on the inside, these savory meat-filled snacks put a modern spin on the classic while remaining dairy-free. Made with a flavorful medley of vegetables, ground meat (or plant-based alternative), and a velvety herb-seasoned roux, this traditional Dutch treat is packed with richness and heartiness. Each bite is seasoned with warm spices like nutmeg, a hint of Dijon mustard, and fresh parsley, delivering a well-balanced burst of flavor. Perfect for entertaining or a cozy snack, these deep-fried bites are best served hot with your favorite mustard for dipping. Whether you're hosting a party or craving a taste of the Netherlands, these crispy delights will be the star of your table! **Keywords:** Dairy-Free Bitterballen, Dutch Recipes, Traditional Appetizers, Crispy Snack, Party Food, Plant-Based Option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 Garlic clove, minced
- 250 grams Ground beef or plant-based ground meat
- 500 milliliters Chicken or vegetable broth
- 75 grams All-purpose flour
- 50 milliliters Olive oil (for roux)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 2 Eggs, beaten
- 100 grams Breadcrumbs
- 500 milliliters Vegetable oil (for frying)
Instructions
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef (or plant-based alternative) to the pan, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Set aside.
In another saucepan, prepare a roux by heating 50 milliliters of olive oil over medium heat. Stir in the flour and cook for 2-3 minutes until the mixture is slightly browned.
Gradually whisk in the broth mixture into the roux until a thick, smooth sauce forms. Continue cooking for a further 5 minutes.
Season with salt, pepper, nutmeg, and stir in the Dijon mustard and parsley. Taste and adjust seasoning if needed.
Transfer the mixture to a shallow dish, cover, and refrigerate until firm, about 2 hours.
Once the filling is firm, shape it into small balls, about 1 inch in diameter.
Prepare a breading station with beaten eggs in one bowl and breadcrumbs in another.
Dip each ball into the egg, then coat in breadcrumbs. Repeat until all balls are coated.
Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully fry the bitterballen in batches until golden brown and crispy, about 3-4 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Serve hot with mustard for dipping.
Nutrition Facts
Calories |
6501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 643.2 g | 825% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 6564 mg | 285% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.3 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1590 mg | 34% | |
*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.
