Bitterballen
Bitterballen, from above
Non vegNetherlands

Bitterballen

Crunchy outside, molten beef ragout inside. Dip in mustard, blow on it, then eat.

90 minTime
27 gProtein each
mildSpice
A borrel snack2 chapters · 1 min read

Make it your way

Grandma's wayCrumbed beef ragout balls with mustard.
The original
550kcalsame
27 gproteinsame
2 gfibresame
90minutessame

Classic bitterballen.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef400 g stewing beef
Beef stock (beef broth)2½ cups
Butter4 tbsp
Onion½, finely chopped
Maida (all-purpose flour, plain flour)70 g for ragout, 50 g for coating
Flat leaf parsleychopped
Nutmega pinch
Saltto taste
Black peppera pinch
Egg2, beaten
Breadcrumbs1½ cups
Cooking oil (vegetable oil)for deep frying
Prepared mustardto serve

Method

6 steps
  1. 1Simmer the beef in the stock until very tender, then shred finely. Keep 400 ml of the stock.
  2. 2Melt the butter, soften the onion, stir in 70 g flour, then whisk in the hot stock to a very thick ragout. Fold in beef, parsley, nutmeg, salt and pepper.
  3. 3Spread in a dish, cover and chill until firm.
  4. 4Roll small balls, then coat in flour, beaten egg and breadcrumbs, and once more in egg and crumbs.
  5. 5Deep fry at 180°C for 3 to 4 minutes.
  6. 6Serve straight away with mustard.
Serve it like this

Pile in a bowl with a small dish of mustard and toothpicks. Warn guests the centre is very hot.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bitterballen: a bread or rice, a side, something to drink and something sweet.

On the side Honey mustard dressing5 min
On the side Bhindi masala35 min
A little snack Kibbeling30 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Stroopwafels75 min
Sign up to send it to your cook