Medel
Bitterballen (Dutch Meatballs)
These crispy golden Dutch croquettes hide a creamy, savory beef and mushroom filling that oozes when you bite through the breadcrumb crust. Delicate, elegant, and utterly addictive—they're the kind of snack that disappears from the plate in minutes, especially when served with a tangy mustard for dipping.
⏱️50 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Melt butter in a pan over medium heat. Add flour gradually, stirring constantly to form a thick paste. Slowly pour in beef stock while stirring to prevent lumps. Simmer for 2-3 minutes, then stir in diced onion, chopped parsley, and shredded beef. Continue cooking until the mixture thickens into a heavy sauce. Season with salt, pepper, and nutmeg to taste.
- 2Pour the mixture into a shallow container, cover, and refrigerate for at least 4 hours, or until completely solidified.
- 3Using a heaping tablespoon, scoop the cold mixture and quickly roll into a ball. Coat lightly in flour, then dip in beaten egg (ensuring complete coverage), and finally roll in breadcrumbs. Refrigerate the formed bitterballen while heating oil to 190°C in a deep fryer.
- 4Fry 4 bitterballen at a time until golden brown, about 2-3 minutes. Drain on paper towels and serve immediately with grainy or spicy mustard.