Mangu

bitterballen

Next Dish: Ikan Pepes

Bitterballen are a traditional Dutch snack, often served as part of a pub or party platter. They are small, round, breaded and deep-fried balls filled with a mixture of chopped beef or veal ragout. The outside is typically crunchy, while the inside is soft and creamy. The dish is commonly served with mustard for dipping and is a popular choice during beer-drinking sessions.

butter

salt

dried pepper

egg

onion

Recipe

Ingredients:

  • 500 grams of beef stew meat

  • 1 onion

  • 50 grams of butter

  • 75 grams of flour

  • 500 ml of beef broth

  • Nutmeg

  • Salt and pepper

  • 100 grams of flour

  • 2 eggs

  • 200 grams of breadcrumbs

  • Oil for frying


Instructions:

  1. Cook the beef stew meat until tender and shred it into small pieces.

  2. Chop the onion finely and sauté it in the butter until it is translucent.

  3. Add the flour to the onion and butter mixture, stirring continuously to create a roux.

  4. Slowly add the beef broth to the roux, stirring continuously until it forms a thick gravy.

  5. Add the shredded beef to the gravy and season with nutmeg, salt, and pepper. Let it cool and refrigerate for at least 2 hours.

  6. Once the mixture is firm, shape it into small balls.

  7. Roll the balls in flour, then in beaten eggs, and finally in breadcrumbs.

  8. Heat the oil in a deep fryer or large pot to 180°C or 350°F.

  9. Fry the balls in batches until they are golden brown and crispy.

  10. Drain the bitterballen on paper towels before serving.