An authentic Dutch snack that will become your new favorite comfort food.
Table of Contents
Sometimes, it’s good to play it safe when preparing a snack or appetizer. But if you ever want to step out of your comfort zone a little, I recommend giving bitterballen a try. You may have heard that the translation of bitterballen is “bitter balls,” which doesn’t sound that appetizing. But that’s also not entirely accurate because bitterballen simply refers to the snack. I recommend just thinking of bitterballen as fried meatballs that are covered with a wealth of different ingredients and flavors. Bitterballen has long been a common Dutch appetizer that can be found in most bars and cafes. Once you give them a taste, you’ll discover why.
The golden brown exterior of bitterballen makes it look like a fried meatball, which is essentially what it is. The meat inside is warm and soft and has a great flavor. In a way, it’s like eating a meatball with a tasty crust on the outside. However, I assure you it’s unlike any other meatball you’ve tasted.
As mentioned, bitterballen is for people who want to take a little risk by trying something new. Following a more traditional meatball recipe is perfectly fine if you want a meaty and delicious appetizer. For something simple, I would recommend cooking meatballs in the oven. I’m also a big fan of sweet and sour paleo meatballs. Finally, for the non-meat eaters, I suggest vegan meatballs.
Is Bitterballen Recipe Healthy?
Bitterballen isn’t the healthiest appetizer you can make. It involves deep frying and a rich gravy-like coating for the meat. There is a little protein, but other than that, bitterballen doesn’t have a lot of vitamins and nutrients. However, enjoying bitterballen in moderation should be fine for most diets.
Smooth and Scoop
Creating a smooth roux is key to a successful batch of bitterballen. Make sure you add the beef broth gradually and whisk it to remove any clumps. This simple step helps ensure that the gravy is smooth and thick. Refrigerating the gravy will also help thicken it, but you must ensure you’ve whisked the gravy until smooth. Another helpful tip is using an ice cream scoop to create the meatballs. This will help produce meatballs that are all the same size, making it easier to cook everything evenly.
INGREDIENTS
- 1/2 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup all-purpose flour
- 2 cups beef broth
- 1 pound cooked beef, finely shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh parsley, chopped
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
INSTRUCTIONS
Prepare
Cook roux with beef and seasonings; chill.
Shape
Form balls, dip in eggs and breadcrumbs.
Fry
Deep-fry until crispy; serve with mustard.
Devour!
FAQs & Tips
Bitterballen is best enjoyed when it’s warm. But if you’ve made too much, the leftovers can be put in an airtight container and stored in the fridge for up to 3 days. Also, if you want them to remain crispy, avoid using a microwave to reheat them.
While similar on the outside, bitterballen are round, while croquettes are more oblong. Also, croquettes often contain cheese or potatoes, which bitterballen does not.
Serving Suggestions
Mustard is the most traditional dipping sauce for bitterballen, but you can use other sauces. For instance, I like to make chipotle aioli to pair with bitterballen. Various types of barbecue sauce, including spicy and sugar-free, can also be good complements for bitterballen.
Ingredients
- 1/2 cup unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3/4 cup all-purpose flour
- 2 cups beef broth
- 1 pound cooked beef finely shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh parsley chopped
- 2 large eggs beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Melt butter in a saucepan over medium heat. Add onion and garlic, cooking until soft and translucent.
- Stir in flour gradually until well combined with the butter, forming a roux. Slowly add beef broth, stirring continuously to prevent lumps, until the mixture thickens.
- Add shredded beef to the roux along with salt, pepper, nutmeg, and parsley. Mix well and cook for an additional 2-3 minutes. Remove from heat and let cool to room temperature, then refrigerate for at least 3 hours until firm.
- Once chilled, shape the mixture into small balls. Dip each ball first in beaten eggs, then roll in breadcrumbs to coat evenly.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the bitterballen in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
- Serve hot with your choice of mustard or dipping sauce.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment