Bitterballen

Bitterballen is a Dutch meat-based snack that is a favorite in bars and at gatherings throughout the Netherlands. The savory and crunchy bite-sized balls are perfect for dipping in mustard and enjoying with a cold beer, making them a quintessential part of Dutch culture and culinary tradition.

History of Bitterballen

The origins of bitterballen date back to the 17th century when the Dutch were developing their unique snacks to complement drinks. The name 'bitter' in bitterballen refers to the bitters, or alcoholic drinks, that pair well with these snacks. Influenced by the croquettes, bitterballen were created as a smaller, more bite-sized variant, ideal for snacking.

Ingredients

• Butter - 100g
• All-purpose flour - 150g
• Beef broth - 500ml
• Beef (cooked and shredded) - 300g
• Onion (finely chopped) - 1 medium
• Parsley (chopped) - 1 tablespoon
• Nutmeg - 1/4 teaspoon
• Black pepper - to taste
• Salt - to taste
• Eggs - 2 (beaten)
• Breadcrumbs - 150g
• Oil (for frying) - about 1 liter

Preparation Steps

Step 1: Prepare the Roux

In a saucepan, melt the butter over medium heat. Add the flour and stir continuously until it forms a smooth roux, which should take about 3 minutes. It is crucial to ensure that the butter does not brown; this stage is all about forming a base for the bitterballen's filling.

Step 2: Create the Filling

Gradually add the beef broth to the roux, stirring continuously to avoid lumps. Once all the broth is incorporated, add the cooked, shredded beef, finely chopped onion, and parsley. Season with nutmeg, pepper, and salt to taste. Allow the mixture to simmer until thickened, approximately 10-15 minutes.

Step 3: Chill the Filling

Transfer the mixture into a shallow dish and let it cool before refrigerating for a minimum of 2 hours or until firm. This step is crucial to ensuring that the bitterballen hold their shape when forming and frying.

Step 4: Forming Bitterballen

Using your hands, form the chilled mixture into small balls, about the size of a golf ball. This may take some time, but patience is key to achieving the perfect bitterballen.

Step 5: Breading

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball in flour, dip into the beaten eggs, and coat thoroughly with breadcrumbs. Ensure each ball is evenly coated to guarantee golden and crispy bitterballen.

Step 6: Frying

In a large pot or deep fryer, heat oil to 180°C (356°F). Carefully lower batches of bitterballen into the hot oil and fry until golden brown, about 4-5 minutes. Maintain the cooking time for optimal crunch. Remove the bitterballen and drain on paper towels.

Serving Bitterballen

Serve the freshly cooked bitterballen with a side of mustard for dipping. They are traditionally enjoyed hot, accompanied by a cold beer or other drinks in a social setting. Sharing bitterballen with friends and family is one of the best ways to enjoy this classic Dutch treat.