Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups 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 cup finely chopped parsley
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
- 1 jar roasted red peppers
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Food processor or blender
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
2. Gradually add the beef broth, whisking constantly to prevent lumps. Add the cooked beef, onion, celery, carrot, parsley, nutmeg, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens.
3. Pour the mixture into a shallow dish and let it cool to room temperature. Cover and refrigerate for at least 2 hours, or until firm.
4. Using a spoon or cookie scoop, form the mixture into small balls, about 1 inch in diameter.
5. Place the beaten eggs and breadcrumbs in separate shallow dishes. Dip each ball in the egg, then roll in the breadcrumbs to coat.
6. 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. Drain on paper towels.
7. To make the roasted red pepper sauce, drain the jar of peppers and place them in a food processor or blender. Add the mayonnaise, sour cream, garlic powder, salt, and pepper. Blend until smooth.
8. Serve the bitterballen hot with the roasted red pepper sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oil for frying: 375°F
Serving size:
- Makes about 24 bitterballen
Nutritional information:
- Calories per serving: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Cooked beef can be substituted with cooked chicken or pork.
- Beef broth can be substituted with chicken or vegetable broth.
- Roasted red peppers can be substituted with fresh red peppers that have been roasted and peeled.
Variations:
- Add grated cheese to the bitterballen mixture for a cheesy twist.
- Use different herbs and spices to flavor the bitterballen, such as thyme, rosemary, or cumin.
- Make a dipping sauce with mayonnaise, mustard, and honey for a sweet and tangy flavor.
Tips and tricks:
- Chill the bitterballen mixture for at least 2 hours to make it easier to form into balls.
- Use a cookie scoop to make uniform-sized bitterballen.
- Don't overcrowd the fryer or pot when frying the bitterballen to ensure they cook evenly.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bitterballen on a platter with the roasted red pepper sauce in a small bowl in the center.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- French fries or potato wedges
- Green salad with a vinaigrette dressing
- Grilled vegetables, such as zucchini or bell peppers
Troubleshooting advice:
- If the bitterballen mixture is too soft to form into balls, refrigerate it for a longer period of time.
- If the bitterballen are not crispy enough, increase the frying time or temperature.
Food safety advice:
- Make sure the bitterballen mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a thermometer to check the oil temperature when frying to prevent burns or fires.
Food history:
- Bitterballen are a popular Dutch snack, traditionally made with a beef ragout filling and coated in breadcrumbs before frying.
Flavor profiles:
- Bitterballen are savory and rich, with a crispy breadcrumb coating and a creamy, meaty filling.
- The roasted red pepper sauce adds a sweet and tangy flavor to balance out the richness of the bitterballen.
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering.
- Pair with other Dutch snacks, such as croquettes or cheese balls.
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Region: Dutch