NetherlandsMain course
Bitterballen (Dutch meatballs)
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.
24 minServes 4
Method
4 steps · 24 min total
- 01
Cook the Ragout Base
Melt the 100g butter in a skillet or pan over medium heat. Once liquid, gradually whisk in the 150g flour, stirring constantly until it forms a thick, smooth paste. Slowly pour in the 700ml beef stock, continuing to stir until the roux absorbs the liquid and you have a smooth sauce, free of lumps. Reduce the heat to low and simmer for a couple of minutes, then stir in the 30g onion, 1 tablespoon parsley, 400g shredded beef, a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Keep stirring until the mixture thickens into a heavy, substantial sauce.
