Bitterballen (Dutch meatballs) Recipe

These Dutch fried snacks are at their core a thick beef ragout, chilled until firm enough to shape, then breaded and deep-fried. You'll start with a thick roux, building it with butter and flour, then stirring in beef stock, shredded beef, and aromatics like onion and parsley. That mixture needs a good chill — several hours in the fridge — until it's firm enough to roll into small, uniform balls. After a quick breading, they're fried until crisp and golden, then served hot with a side of grainy or spicy mustard for dipping.