Las bitterballen son un clásico aperitivo holandés. Estas albóndigas fritas están hechas con una sabrosa mezcla de carne, cebollas y especias, recubiertas de una corteza crujiente de pan rallado. Ya sea que las sirvas como aperitivo, plato principal o tentempié nocturno, las bitterballen son un éxito seguro.
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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.
