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 chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha sauce
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Whisk
- Mixing bowls
- Slotted spoon
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the beef broth, whisking constantly until the mixture thickens.
4. Add the cooked beef, onion, celery, carrot, parsley, nutmeg, salt, and pepper.
5. Cook for 10-15 minutes, stirring occasionally, until the mixture is thick and smooth.
6. Transfer the mixture to a bowl and let it cool to room temperature.
7. Once cooled, shape the mixture into small balls, about 1 inch in diameter.
8. Dip each ball into the beaten eggs, then roll in breadcrumbs to coat.
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.
11. Remove the balls from the oil with a slotted spoon and drain on paper towels.
12. In a small bowl, mix the mayonnaise and Sriracha sauce to make the spicy mayo.
13. Serve the bitterballen hot with the spicy mayo on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: 375°F
Serving size:
- Makes about 24 bitterballen
Nutritional information:
- Calories: 120 per bitterbal
- Fat: 8g
- Carbohydrates: 8g
- Protein: 4g
Substitutions for ingredients:
- Cooked chicken or pork can be used instead of beef.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add grated cheese to the mixture for a cheesy twist.
- Use different spices, such as paprika or cumin, to change the flavor profile.
- Make bite-sized bitterballen by shaping the mixture into smaller balls.
Tips and tricks:
- Make sure the mixture is completely cooled before shaping into balls to prevent them from falling apart.
- Use a cookie scoop or melon baller to make uniform balls.
- Fry the bitterballen in small batches to prevent overcrowding and uneven cooking.
Storage instructions:
- Store leftover bitterballen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bitterballen in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bitterballen on a platter with the spicy mayo in a small bowl in the center.
- Garnish with chopped fresh 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 vinaigrette dressing
Troubleshooting advice:
- If the mixture is too dry, add more broth or a little milk to thin it out.
- If the balls fall apart while frying, try chilling the mixture in the refrigerator for 30 minutes before shaping.
Food safety advice:
- Make sure the beef is fully cooked before adding it to the mixture.
- Use a food thermometer to ensure the oil is at the correct temperature for frying.
Food history:
- Bitterballen are a popular Dutch snack, traditionally served with mustard.
Flavor profiles:
- Savory, meaty, nutty, spicy
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering.
- Enjoy as a comfort food on a cold day.
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Region: Dutch