Gluten-Free Authentic Dutch Bitterballen
Indulge in a taste of the Netherlands with this Gluten-Free Authentic Dutch Bitterballen recipe, a crunchy and savory delight perfect for entertaining or snacking. These bite-sized meatballs feature tender shredded beef simmered with aromatic vegetables and spices, mixed into a creamy gluten-free ragout, and coated in golden, crispy breadcrumbs. Crafted to accommodate gluten-free diets, these deep-fried gems retain the traditional flavor and texture that make bitterballen a beloved Dutch classic. Each batch is fried to perfection, delivering a satisfying crunch with every bite, and pairs beautifully with mustard for dipping. Whether you’re recreating memories of Dutch street food or seeking a unique appetizer, this recipe is a must-try for captivating your taste buds and wowing your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Beef stew meat
- 1 medium Onion
- 1 medium Carrot
- 1 Celery stalk
- 750 ml Gluten-free beef broth
- 60 grams Butter
- 80 grams Gluten-free all-purpose flour
- 250 ml Milk
- 1 pinch Nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 200 grams Gluten-free breadcrumbs
- 2 large Eggs
- 50 grams Cornstarch
- 1 liter Vegetable oil
Instructions
Dice the onion, carrot, and celery into small pieces.
In a large pot, combine the beef stew meat, diced onion, carrot, celery, and gluten-free beef broth. Bring to a boil, then reduce the heat to a simmer and cook for 90 minutes, or until the beef is tender.
Remove the beef from the broth and shred it using two forks. Strain the broth and set aside.
In a separate saucepan, melt the butter over medium heat. Add the gluten-free flour and cook, stirring constantly, until it becomes a paste and starts to bubble, about 2 minutes.
Gradually add 250 ml of the strained beef broth and the milk to the paste, stirring constantly until smooth and thickened.
Stir in the shredded beef, nutmeg, salt, and black pepper. Mix well to combine into a thick, creamy ragout. Allow this mixture to cool and refrigerate it for at least 2 hours so it can firm up.
Once the mixture is firm, use your hands to shape it into small balls, about the size of a golf ball.
Prepare three plates for breading: one with gluten-free breadcrumbs, another with beaten eggs, and the third with cornstarch.
Roll each ball in the cornstarch, then dip it in the beaten egg, and finally roll it in the gluten-free breadcrumbs to coat evenly. Repeat until all balls are breaded.
Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
Fry the bitterballen in batches for about 4-5 minutes until they are golden brown and heated through.
Remove from the oil and drain on paper towels before serving hot, with mustard for dipping, if desired.
Nutrition Facts
Calories |
10864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1034.7 g | 1327% | |
| Saturated Fat | 190.3 g | 952% | |
| Polyunsaturated Fat | 569.8 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 29.9 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 706 mg | 54% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2791 mg | 59% | |
*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.
