Traditional Dutch Bitterballen: A Step-by-Step Recipe

Ingredients

100 grams of butter
120 grams of flour
500 ml of beef broth
3 tablespoons of chopped parsley
1 small onion, finely chopped
200 grams of cooked beef, finely chopped
Salt and pepper to taste
2 eggs, beaten
200 grams of bread crumbs
Vegetable oil for deep frying

Steps and instructions

Melt the butter in a saucepan over medium heat.
Add the finely chopped onion to the pan and sauté until softened.
Add the flour to the pan and stir until a roux forms.
Gradually add the beef broth to the roux, stirring constantly until a thick gravy forms.
Add the chopped beef and parsley to the gravy, season with salt and pepper, and mix well.
Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours or overnight to firm up.
After the mixture has chilled, form it into small balls, about the size of a walnut.
Dip each ball into the beaten eggs, then roll in bread crumbs to coat.
Heat the vegetable oil in a deep fryer or large, deep saucepan to 180°C (350°F).
Fry the bitterballen in batches for about 4-5 minutes, or until golden brown and crispy.
Drain on paper towels and serve hot.

Tools for making

Saucepan - For melting the butter and sautéing the onions.
Spatula - To stir the ingredients while making the roux.
Whisk - To gradually add the beef broth and create a smooth gravy.
Bowl - To transfer and refrigerate the mixture for firming up.
Deep fryer or large, deep saucepan - For frying the bitterballen.
Tongs - To remove the fried bitterballen from the oil.
Paper towels - For draining the fried bitterballen and removing excess oil.

Recipe variations

Use a different type of meat, such as chicken or pork, instead of beef.
Replace the meat with mushrooms for a vegetarian version.
Add grated cheese to the filling mixture for extra flavor.
Experiment with different herbs and spices, such as thyme or paprika.
Try using a different type of flour, such as whole wheat flour or gluten-free flour, to accommodate dietary restrictions.
Coat the bitterballen with crushed potato chips or crushed cornflakes instead of breadcrumbs for a unique crust.
Add a touch of mustard or hot sauce to the filling mixture for a spicy kick.
Incorporate diced vegetables, such as carrots or bell peppers, into the filling for added texture and flavor.
Serve the bitterballen with various dipping sauces, such as aioli, sweet chili sauce, or a tangy mustard dip.
Make mini bitterballen by forming smaller balls and serving them as bite-sized appetizers.

Recipe overview

Bitterballen is a traditional Dutch snack that's sure to become a favorite at your next gathering. These delicious deep-fried meatballs are filled with a hearty mixture of beef and rich gravy, making them the perfect taste sensation. Plus, their small size makes them perfect for serving as an appetizer or snack. Expect to spend some time preparing and chilling the meat mixture, but know that the result is definitely worth the wait! Once you bite into the crispy outer layer and savor the flavorsome filling, you'll understand why this Dutch delicacy is such a beloved treat in its home country. Enjoy these warm with a side of mustard for dipping!

Common questions

Can I use chicken broth instead of beef broth? No, using beef broth is essential for the authentic flavor of bitterballen.
Can I use a different type of meat? Yes, you can use cooked chicken, veal, or even a vegetarian substitute instead of beef.
Can I skip chilling the mixture? Chilling the mixture is important as it helps the bitterballen hold their shape while frying. Skipping this step may result in the balls falling apart.
Can I bake the bitterballen instead of frying them? Traditionally, bitterballen are deep-fried for a crispy texture. Baking them may result in a different texture and taste.
Can I freeze the bitterballen? Yes, you can freeze the uncooked bitterballen. Place them on a baking sheet in the freezer until firm, then transfer to a freezer-safe container. Fry them directly from frozen, adding a few extra minutes to the cooking time.
What can I serve with bitterballen? Bitterballen are typically served with mustard for dipping. They make a great appetizer or snack alongside a cold beer.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Saucepan - Used to melt the butter and sauté the onions.
Spatula - Useful for stirring the ingredients in the saucepan.
Whisk - Helps to mix the flour and beef broth together to form a smooth gravy.
Bowl - A container to hold the mixture while it chills in the refrigerator.
Deep Fryer or Large Saucepan - Used to fry the bitterballen until golden brown and crispy.
Slotted Spoon - To remove the fried bitterballen from the oil and drain off any excess oil.
Paper Towels - To absorb any oil from the fried bitterballen and keep them crispy.

Origin stories

Bitterballen, these delightful bite-sized Dutch snacks, have an intriguing history as intertwined with the Netherlands as the canals of Amsterdam. Initially, these deep-fried morsels were savored by the Dutch aristocracy in the 17th century, a period known as the Dutch Golden Age. Their name, interestingly, derives from 'bittertjes', a type of spirit traditionally served alongside these snacks. Over time, Bitterballen shed their aristocratic roots, becoming a beloved snack at pubs and gatherings countrywide. Today, they're an indispensable part of Dutch culinary culture, relished with an ice-cold beer and a dab of mustard. So, whenever you're savoring these crunchy orbs, remember you're biting into a piece of Dutch history with every mouthful!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.