Ingredients with Measurements:
- 1 lb. ground beef
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 1/2 cups beef broth
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup Dijon mustard
- 1/4 cup sour cream
- 1 tbsp. chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
3. Add the ground beef, nutmeg, salt, and black pepper. Cook until the beef is browned and cooked through.
4. Sprinkle the flour over the beef mixture and stir to combine. Slowly pour in the beef broth, stirring constantly, until the mixture thickens.
5. Remove the skillet from the heat and stir in the breadcrumbs and milk. Mix well.
6. Using a spoon, scoop out the mixture and form it into small balls. Place the balls onto the prepared baking sheet.
7. Bake the bitterballen for 20-25 minutes, or until golden brown and crispy.
8. While the bitterballen are baking, prepare the mustard sauce. In a small saucepan, whisk together the Dijon mustard and sour cream. Heat over low heat until warmed through.
9. Serve the baked bitterballen with the mustard sauce on the side. Garnish with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes about 20 bitterballen.
Nutritional information:
- Calories per serving: 150
- Fat: 10g
- Carbohydrates: 7g
- Protein: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or chicken.
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with margarine or vegetable oil.
- Beef broth can be substituted with chicken or vegetable broth.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add chopped mushrooms to the beef mixture for extra flavor.
- Substitute the mustard sauce with a spicy tomato sauce or a creamy garlic sauce.
Tips and tricks:
- Make sure to cook the beef mixture until it is browned and cooked through to ensure the bitterballen are fully cooked.
- Use a cookie scoop to form the bitterballen for even-sized portions.
- For extra crispy bitterballen, brush them with melted butter before baking.
Storage instructions:
- Store leftover bitterballen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bitterballen, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bitterballen on a platter with the mustard sauce in a small bowl in the center.
- Garnish the platter with fresh herbs or sliced vegetables.
Garnishes:
- Chopped fresh parsley
- Sliced green onions
- Lemon wedges
Pairings:
- Serve the bitterballen with a cold beer or a glass of red wine.
Suggested side dishes:
- French fries
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the beef mixture is too wet, add more breadcrumbs to thicken it up.
- If the bitterballen are not crispy enough, bake them for a few more minutes or broil them for a minute or two.
Food safety advice:
- Make sure to cook the beef mixture to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover bitterballen in the refrigerator and consume within 3 days.
Food history:
- Bitterballen are a popular Dutch snack that originated in the 19th century. They are typically deep-fried, but this baked version is a healthier alternative.
Flavor profiles:
- The bitterballen are savory and meaty, with a crispy exterior and a creamy interior. The mustard sauce adds a tangy and slightly spicy flavor.
Serving suggestions:
- Serve the bitterballen as an appetizer or a snack at a party or gathering.
- They can also be served as a main course with a side salad or vegetables.
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Region: Dutch