Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/2 cup finely chopped cooked beef
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 2 eggs
- 1/2 cup breadcrumbs
- Oil for frying
Honey Mustard Dipping Sauce:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
2. Slowly pour in the beef broth, whisking constantly to prevent lumps from forming. Add the cooked beef, onion, celery, carrot, salt, pepper, nutmeg, and paprika. Stir to combine.
3. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the vegetables are tender.
4. Transfer the mixture to a bowl and let it cool to room temperature. Cover and refrigerate for at least 2 hours, or until firm.
5. In a shallow dish, beat the eggs. In another shallow dish, place the breadcrumbs.
6. Using a spoon or cookie scoop, form the chilled mixture into small balls, about 1 inch in diameter.
7. Dip each ball into the beaten eggs, then roll in the breadcrumbs to coat.
8. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F. Fry the bitterballen in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
9. To make the honey mustard dipping sauce, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl.
10. Serve the bitterballen hot with the honey mustard dipping sauce on the side.
- Time:
Preparation time: 30 minutes
- Chilling time: 2 hours
- Cooking time: 10-15 minutes
- Total time: 2 hours 45 minutes
Temperature:
- Oil for frying: 375°F
Serving size:
- Makes about 24 bitterballen
- Serves 4-6 people as an appetizer
Nutritional information:
- Calories per serving: 200
- Total fat: 12g
- Saturated fat: 5g
- Cholesterol: 70mg
- Sodium: 400mg
- Total carbohydrate: 16g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 7g
Substitutions for ingredients:
- Cooked beef: Cooked chicken, pork, or turkey can be used instead.
- Beef broth: Chicken or vegetable broth can be used instead.
- Breadcrumbs: Panko breadcrumbs or crushed crackers can be used instead.
Variations:
- Cheese bitterballen: Add 1/2 cup grated Gouda or cheddar cheese to the filling mixture.
- Mushroom bitterballen: Add 1/2 cup finely chopped mushrooms to the filling mixture.
- Spicy bitterballen: Add 1/4 teaspoon cayenne pepper or hot sauce to the filling mixture.
Tips and tricks:
- Make sure the filling mixture is chilled and firm before forming into balls, otherwise it will be difficult to handle.
- Use a cookie scoop to make uniform-sized balls.
- Fry the bitterballen in small batches to prevent overcrowding and ensure even cooking.
- Serve the bitterballen immediately after frying for the best texture and flavor.
Storage instructions:
- Bitterballen can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the bitterballen on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bitterballen on a platter with the honey mustard dipping sauce in a small bowl in the center.
- Garnish with chopped fresh parsley or chives.
Pairings:
- Beer, especially a light lager or pilsner, is a classic pairing for bitterballen.
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, also pairs well.
Suggested side dishes:
- French fries or potato wedges
- Green salad with a tangy vinaigrette
- Roasted vegetables, such as carrots, Brussels sprouts, or asparagus
Troubleshooting advice:
- If the filling mixture is too thin, add a little more flour and cook for a few more minutes until thickened.
- If the bitterballen are falling apart during frying, make sure the coating is sticking well to the filling. You can also try chilling the coated balls for 10-15 minutes before frying.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 165°F before using in the recipe.
- Use a candy thermometer to monitor the oil temperature and prevent overheating.
- Always handle raw eggs with care and wash your hands thoroughly after handling.
Food history:
- Bitterballen are a popular Dutch snack, typically served in bars and cafes as an appetizer or bar snack.
- The filling is traditionally made with beef or veal, but variations with chicken, shrimp, or cheese are also common.
Flavor profiles:
- Bitterballen have a crispy, golden-brown exterior and a creamy, savory filling with hints of nutmeg and paprika.
- The honey mustard dipping sauce adds a sweet and tangy contrast to the rich filling.
Serving suggestions:
- Serve the bitterballen as a party appetizer or snack.
- They also make a great addition to a Dutch-themed meal or beer tasting.
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Region: Dutch