A Taste of The Netherlands

Bitterballen!

These little meat balls are frequently served at parties and otherfestive occasions. The Dutch usually serve them with mustard fordipping, and you might want to serve them with a variety of dips,including mustards, chutneys, and barbecue sauces.
  • 4 tbl. butter or margarine
  • 1/2 lb ground beef or veal
  • 1/4 cup carrot, finely diced
  • 1/2 cup onion, finely chopped
  • salt and freshly ground black pepper to taste
  • A grating of fresh nutmeg
  • 1 tbl. fresh lemon juice
  • 2 tbl. parsley, finely chopped
  • 5 tbl. flour
  • 1 cup beef broth or milk
  • 1/2 cup dry bread crumbs
  • 1 egg, beaten with 1 tsp. water
  • Oil for deep frying
Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth or milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inches in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches of oil at 375 degrees until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.
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One Response to A Taste of The Netherlands

  1. Jess says:

    Ohhh I love bitterballen, Thank You so much 🙂 I am looking forward to bitterballen on the VOLENDAM on Sept 16th!!

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