Bitterballen are small, fried meatballs usually served as appetizers or snacks. Usually made of beef, and sometimes veal, they are very lightly seasoned and coated in bread crumbs. Bitterballen are a Dutch snack and are essentially the same as kroketten, or croquettes, with the one exception being that kroketten are shaped like sausages.
Recipe Servings: 4
+ 10 minutes resting
- Melt butter. Add flour and sauté for a few minutes.
- Gradually add beef stock, stirring to avoid lumps.
- Simmer gently, stirring, until sauce is quite thick.
- Season to taste with salt, pepper, nutmeg, and curry powder. Remove from heat.
- Add minced beef and mix thoroughly. Set aside to cool.
- When mixture is cool enough to handle, roll into 1¼-inch balls.
- Crack egg into small bowl and lightly beat. Cover plate with breadcrumbs.
- Dip each ball into beaten egg, and then roll it in breadcrumbs.
- When all bitterballen are coated, heat oil in a pan suitable for deep frying. Fry bitterballen in batches until crisp on the outside and cooked through.
- Serve hot, with mustard on the side for dipping.
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