Bitterballen (Dutch meatballs)
A traditional Dutch snack of thick, savory meat sauce cooled and formed into small balls, breaded and fried until golden, typically served with mustard.
Pasos
- 1
Melt the butter in a skillet. Add flour gradually to make a thick paste (roux). Slowly whisk in the stock, simmering until the roux absorbs the liquid and the sauce thickens.
- 2
Stir in the onion, parsley, and shredded beef; continue simmering until the mixture thickens into a heavy sauce.
- 3
Pour the sauce into a shallow container and refrigerate for several hours until it solidifies.
- 4
Shape a heaping tablespoon of the cold sauce into a small ball. Roll it lightly in flour, then in beaten eggs, and finally in breadcrumbs, ensuring even coating.
- 5
Refrigerate the formed balls while the oil heats to 190C (375F).
- 6
Fry four bitterballen at a time until golden brown.
- 7
Serve with a grainy or spicy mustard.
