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Bitterballen
Recipe Type: Snack
Cuisine: Dutch
Author:
Prep time:
Cook time:
Total time:
Serves: 20
The Queen of Dutch snacks: The one and only bitter balls!
Ingredients
- BITTERBALLEN
- 100 grams (3.5 oz) butter
- 150 grams (5.3 oz) flour
- 700 ml (23.7 fl oz) beef bouillon
- 400 grams (14 oz) cooked meat, shredded
- 30 grams (1 oz) fresh onion, minced
- 1 small carrot, grated
- 2 tbsp finely chopped fresh parsley
- 1 tsp grated nutmeg
- 1 lemon, juice
- vegetable oil, for frying
- salt and freshly ground black pepper
- BREADING
- 50 grams (1.8 oz) flour
- 2 eggs, beaten
- 50 grams (1.8 oz) bread crumbs
Instructions
- Heat oil in a frying pan and fry the minced pork for 4-5 minutes, or until browned all over.
- Add the onion and carrot to the pan and fry for 4-5 minutes. Remove the mixture from the pan and set aside to cool.
- Stir in the nutmeg, parsley and lemon juice and season, to taste, with salt and freshly ground black pepper.
- Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the sauce (roux) absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the meat mixture. The whole mixture should thicken and turn into a heavy, thick sauce.
- Pour the mixture into a shallow container, cover and refrigerate until the mixture has solidified.
- Beat the eggs in a bowl and sprinkle the breadcrumbs onto a plate.
- Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (Be careful: hot oil can be very dangerous. Never leave unattended!)
- Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs.
- Fry the balls for 3-4 minutes, or until golden-brown. Remove the balls from the pan and set aside to drain on kitchen paper.
- Serve on a plate with a nice grainy or spicy mustard.
