Imagine sinking your teeth into a golden-brown, perfectly crisp meatball that oozes with rich, savory flavor - welcome to the world of Bitterballen, the Netherlands' most addictive culinary treasure! These delectable Dutch fried meatballs are more than just a snack; they're a cultural experience that will transport your taste buds straight to the cozy pubs of Amsterdam. Whether you're a food adventurer or simply craving something extraordinary, these irresistible bite-sized delights are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Dutch
Serves: 4 servings
Ingredients
- 500g beef, minced
- 100g butter
- 100g flour
- 500ml beef broth
- 1 onion, finely chopped
- 2 tbsp parsley, chopped
- 1 tsp nutmeg
- Salt and pepper to taste
- Breadcrumbs for coating
- Oil for frying
Instructions
- Begin by preparing the filling for the bitterballen. In a large skillet, melt 50g of the butter over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5-7 minutes.
- Once the onion is cooked, add the minced beef to the skillet. Cook until the meat is browned, breaking it up with a spoon as it cooks. This should take about 8-10 minutes.
- Sprinkle in the flour and stir well to combine, cooking for an additional 2-3 minutes. This helps to cook out the raw flour taste.
- Gradually pour in the beef broth while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken, stirring frequently. This should take around 10-15 minutes.
- Once the mixture has thickened, add the chopped parsley, nutmeg, salt, and pepper to taste. Stir well to combine all the flavors. Remove the skillet from heat and let the mixture cool to room temperature.
- Once the filling has cooled, transfer it to a shallow dish and refrigerate for at least 1 hour to firm up.
- After the filling has chilled, scoop out small portions and roll them into balls, about the size of a golf ball. Place the formed balls on a tray lined with parchment paper.
- Prepare a breading station by setting up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each meatball first in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, ensuring they are well-covered.
- In a large pot or deep fryer, heat oil for frying to 180°C (350°F). Make sure there is enough oil to fully submerge the bitterballen.
- Carefully add the breaded meatballs to the hot oil in batches, being careful not to overcrowd the pot. Fry them until they are golden brown and crispy, about 4-5 minutes per batch.
- Once cooked, remove the bitterballen from the oil and drain on paper towels to absorb excess oil. Season with a little salt while they are still hot.
- Serve the bitterballen warm with mustard on the side for dipping. Enjoy your delicious Dutch fried meatballs!
Tips
- Chill is Key: Ensure your meat mixture is thoroughly chilled before forming balls. This helps them hold their shape during breading and frying.
- Temperature Matters: Use a kitchen thermometer to maintain oil at exactly 180°C (350°F) for the perfect golden-brown exterior and fully cooked interior.
- Breading Technique: Create a smooth, even coating by using one hand for dry ingredients and another for wet to prevent messy fingers.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even cooking.
- Serving Suggestion: Serve immediately with sharp Dutch mustard for the most authentic experience. The contrast between the crispy exterior and creamy interior is pure culinary magic!Pro Tip: These bitterballen can be prepared in advance and frozen before the final frying, making them perfect for party prep or unexpected guests.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 25g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 110mg
