How Do You Make Traditional Dutch Bitterballen? - Exploring The Benelux

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be homemade.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch and is often more affordable.

Begin by slowly braising the beef with vegetables such as onions, carrots, and garlic.

Add herbs like bay leaves and thyme for extra flavor.

Once cooked, shred or finely chop the beef.

Melt butter in a pan and stir in flour until it forms a thick paste.

Slowly pour in beef broth or stock, stirring constantly to keep the mixture smooth.

Add the shredded beef into the sauce.

Season it with salt, pepper, a pinch of nutmeg, and sometimes allspice or a little marmite for depth.

Chill this ragu mixture for several hours or overnight.

Once the ragu is firm, scoop out small portions and roll them into balls about the size of a ping-pong ball.

Prepare three shallow dishes: one with flour, another with beaten eggs, and the last with fine breadcrumbs.

Coat each ball first in flour, then dip into the egg wash, and finally roll in breadcrumbs.

Heat vegetable or grape seed oil to around 175° C or 350° F.

Fry the balls in batches, turning occasionally, until they turn a beautiful golden brown, about 3 to 4 minutes.

Remove them from the oil and drain on paper towels or a wire rack to remove excess oil.

Serve the bitterballen hot with a side of mustard for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens