Bitterballen (Dutch meatballs)
Ingredients:
- Butter - 100g
- Flour - 150g
- Beef Stock - 700ml
- Onion - 30g
- Parsley - 1 tbs
- Beef - 400g
- Salt - Pinch
- Pepper - Pinch
- Nutmeg - Pinch
- Flour - 50g
- Eggs - 2 Beaten
- Breadcrumbs - 50g
Instructions
- 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 roux absorbs the liquid
- Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat
- The mixture should thicken and turn into a heavy, thick sauce
- Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified
- 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
- Make sure that the egg covers the whole surface of the bitterbal
- When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F)
- Fry four bitterballen at a time, until golden
- Serve on a plate with a nice grainy or spicy mustard