Bitterballen sind ein klassischer niederländischer Snack. Diese frittierten Fleischbällchen bestehen aus einer herzhaften Mischung aus Rindfleisch, Zwiebeln und Gewürzen und sind mit einer knusprigen Paniermehlkruste umhüllt. Ob als Vorspeise, Hauptgericht oder Mitternachtssnack, Bitterballen sind ein garantierter Hit.
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Category
Snack
Servings
8
Prep time
2 hours
Cook time
10 minutes
Bitterballen are a classic Dutch snack. These deep-fried meatballs are made with a savoury mixture of beef, onions, and spices, coated in a crispy breadcrumb crust. Whether you're serving them as an appetiser, a main course, or a late-night snack, bitterballen are a surefire hit.
Ingredients
- 500g beef mince
- 1 brown onion, diced
- 1.5 tbsp salt, divided
- 1 tsp black pepper
- 0.5 tsp nutmeg
- 120g unsalted butter
- 120g flour (for roux)
- 700ml beef stock
- small handful of parsley, chopped
- 200g flour (for coating)
- 200g breadcrumbs
- 3 eggs, beaten
- tallow or oil, for frying
Directions
In a frying pan, sauté the diced onion with a tablespoon of beef tallow and a big pinch of salt for 2-3 minutes. Add the beef mince, another pinch of salt, black pepper, and nutmeg. Cook for 5-6 minutes, then remove from heat and set aside.
- In a medium-sized saucepan, melt the butter over medium heat. Whisk in the flour and cook the roux for 3-4 minutes. Gradually add the beef stock in 2 to 3 additions, whisking continuously until the sauce is thick and smooth. Continue to cook for an additional 4-5 minutes, then pour over the cooked beef and onion mixture. Add the chopped parsley and stir well.
- Line a tray with greaseproof paper and pour the beef mixture onto it, spreading it out flat. Chill in the freezer for 1 hour or in the fridge overnight until solid.
- Once set, turn the mixture out of the tray, remove the paper, and cut into 2cm x 2cm cubes. Roll each cube into a ball. Coat each ball first in flour, then dip in the beaten eggs, and finally coat in breadcrumbs. Place on a tray dusted with extra breadcrumbs until ready to fry.
- Heat tallow or oil to 170°C. Fry the bitterballen for 4-5 minutes, or until golden brown. Serve with mustard.
