Dutch Beef Bitterballen
These classic beef bitterballen are a popular deep-fried bar snack from the Netherlands and Belgium.
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Instructions
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Simmer beef in water to cover, skimming foam as it forms.
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Add onion, peppercorns, bay leaf, cloves, and thyme; then boil, reduce heat, and simmer for 2 to 3 hours until very tender.
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Remove beef from heat, allow to cool, then strain, reserving the cooking liquid and discarding solids.
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Once cool, cut the beef into small cubes.
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In a large skillet, melt butter, add shallots and flour, stirring vigorously to create a roux.
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Stir in milk and 2 cups of the reserved beef cooking liquid.
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Bring to a boil, reduce heat, and simmer for 30 minutes, stirring frequently.
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Dissolve gelatin in cold water and stir into the simmering mixture.
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Season with salt, pepper, and nutmeg, then mix in chopped parsley, Dijon mustard, and the diced beef.
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Cover the mixture and refrigerate for at least 4 to 6 hours or overnight.
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Heat oil to 356 F (180 C) in a deep pan or fryer.
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Roll heaping teaspoons of the chilled mixture into about 60 even-sized balls.
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Bread each ball twice: first in flour, then beaten eggs, then breadcrumbs; repeat the egg and breadcrumb coating.
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Fry bitterballen in batches until golden, then remove and drain on paper towels.
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Serve hot with Dijon mustard.