Ingredients with Measurements:
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups beef broth
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked beef, shredded
- 2 cups breadcrumbs
- 2 eggs
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Whisk
- Mixing bowls
- Baking sheet
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
2. Gradually add the beef broth, whisking constantly until the mixture is smooth.
3. Add the parsley, onion, celery, carrot, nutmeg, salt, and black pepper. Cook for 10 minutes, stirring occasionally.
4. Add the shredded beef and stir until well combined. Remove from heat and let cool.
5. Once the mixture has cooled, shape it into small balls, about the size of a golf ball.
6. In a shallow dish, beat the eggs and milk together.
7. In another shallow dish, mix the breadcrumbs and Parmesan cheese.
8. Dip each ball into the egg mixture, then roll in the breadcrumb mixture until coated.
9. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F.
10. Fry the balls in batches until golden brown, about 2-3 minutes per batch. Drain on a paper towel-lined baking sheet.
11. To make the cheese sauce, melt 1/4 cup of butter in a saucepan over medium heat. Add 1/4 cup of all-purpose flour and whisk until smooth.
12. Gradually add 2 cups of milk, whisking constantly until the mixture is smooth.
13. Add 1 cup of grated cheddar cheese and stir until melted and well combined.
14. Serve the bitterballen hot with the cheese sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Frying oil temperature: 375°F
Serving size:
- This recipe makes about 20-24 bitterballen.
Nutritional information:
- Calories: 240
- Fat: 14g
- Carbohydrates: 16g
- Protein: 12g
Substitutions for ingredients:
- Ground beef can be used instead of shredded beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Gouda cheese can be used instead of cheddar cheese.
Variations:
- Instead of beef, chicken or pork can be used.
- The bitterballen can be filled with cheese or vegetables instead of meat.
- The cheese sauce can be flavored with herbs or spices, such as garlic or paprika.
Tips and tricks:
- Make sure the bitterballen are well coated in the breadcrumb mixture to prevent them from falling apart during frying.
- Chill the mixture before shaping into balls to make it easier to handle.
- The cheese sauce can be made ahead of time and reheated before serving.
Storage instructions:
- Bitterballen can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bitterballen on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the bitterballen on a platter with the cheese sauce in a small bowl in the center.
- Garnish with chopped parsley or chives.
Pairings:
- Bitterballen with cheese sauce pairs well with a cold beer or a glass of red wine.
Suggested side dishes:
- French fries or potato wedges
- Salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the bitterballen are falling apart during frying, try adding more breadcrumbs to the mixture or chilling the balls in the refrigerator for 30 minutes before frying.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Use caution when frying to prevent burns or fires.
Food history:
- Bitterballen are a popular Dutch snack, traditionally made with a beef ragout filling and served with mustard.
Flavor profiles:
- Bitterballen are savory and meaty, with a crispy breadcrumb coating. The cheese sauce adds a creamy and tangy flavor.
Serving suggestions:
- Bitterballen with cheese sauce can be served as an appetizer or a main dish.
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Region: Dutch