Bitterballen

Bitterballen are deep-fried and crispy breaded rounds with a tender, savory
filling. Traditionally made with beef, they can also be prepared with chicken,
veal or even with mushrooms, for those that prefer a vegetarian option.

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Ingredients

• 100 grams (3.5 oz) butter
• 150 grams (5.3 oz) flour
• 700 ml (23.7 fl oz) beef bouillon
• 30 grams (1 oz) fresh onion, minced
• 1 tablespoon fresh parsley, minced
• 400 grams (14 oz) cooked meat, shredded
• Salt
• Pepper
• Nutmeg

For the breading

• 50 grams (1.8 oz) flour
• 2 eggs, beaten
• 50 grams (1.8 oz) bread crumbs

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Directions

1. Melt the butter in a skillet or pan. When melted, add the flour little by little
   and stir into a thick paste. Slowly stir in the stock, making sure the roux
   absorbs the liquid. Simmer for a couple of minutes on a low heat while you
   stir in the onion, parsley and the shredded meat. The mixture should thicken
   and turn into a heavy, thick sauce.

2. Pour the mixture into a shallow container, cover and refrigerate for several
   hours, or until the sauce has solidified.

3. Take a heaping tablespoon of the cold, thick sauce and quickly roll it into
   a small ball. Roll lightly through the flour, then the egg and finally the
   breadcrumbs. Make sure that the egg covers the whole surface of the
   bitterbal. When done, refrigerate the snacks while the oil in your fryer heats
   up to 190C (375F). Fry four bitterballen at a time, until golden.

4. Serve on a plate with a nice grainy or spicy mustard.

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This Recipe Can Be Seen Here

bon appetit