Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/2 cup cooked and shredded beef
- 1/4 cup chopped onion
- 1/4 cup chopped parsley
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha sauce
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Small bowl
Step-by-step instructions:
1. Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth.
2. Gradually pour in the beef broth, whisking constantly until the mixture thickens.
3. Stir in the shredded beef, onion, parsley, nutmeg, salt, and pepper. Cook for 5-7 minutes until the mixture is thick and creamy.
4. Transfer the mixture to a bowl and let it cool to room temperature.
5. Once the mixture has cooled, shape it into small balls (about 1 inch in diameter).
6. Dip each ball into the beaten egg, then roll it in the breadcrumbs to coat evenly.
7. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F.
8. Fry the bitterballen in batches for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
9. In a small bowl, mix the mayonnaise and Sriracha sauce to make the dipping sauce.
10. Serve the bitterballen hot with the Sriracha mayo on the side.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature for frying: 375°F
Serving size:
This recipe makes about 20 bitterballen, serving size is 4-5 bitterballen per person.
Nutritional information:
Calories per serving: 250
Fat: 16g
Carbohydrates: 16g
Protein: 9g
Sodium: 350mg
Sugar: 1g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Cooked and shredded chicken or pork can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Sriracha sauce can be substituted with hot sauce or chili paste.
Variations:
- Add grated cheese to the bitterballen mixture for a cheesy twist.
- Use different herbs and spices to flavor the mixture, such as thyme, rosemary, or cumin.
- Make mini bitterballen by shaping the mixture into smaller balls.
- Serve with different dipping sauces, such as garlic aioli or honey mustard.
Tips and tricks:
- Make sure the bitterballen mixture is completely cooled before shaping into balls, otherwise it will be too soft to handle.
- Use a cookie scoop or melon baller to make evenly sized balls.
- To make the bitterballen extra crispy, double coat them in the egg and breadcrumbs.
- Fry the bitterballen in small batches to avoid overcrowding the pot and lowering the oil temperature.
Storage instructions:
Bitterballen can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes until heated through.
Reheating instructions:
To reheat the bitterballen, place them in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Arrange the bitterballen on a platter with a bowl of Sriracha mayo in the center. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives can be used to garnish the bitterballen.
Pairings:
Bitterballen with Sriracha mayo pairs well with a cold beer or a glass of red wine.
Suggested side dishes:
- French fries or sweet potato fries
- Green salad with vinaigrette dressing
- Grilled vegetables, such as zucchini or bell peppers
Troubleshooting advice:
- If the bitterballen mixture is too soft to handle, add more flour to thicken it.
- If the bitterballen are not crispy enough, make sure the oil is hot enough and fry them for a few more minutes.
Food safety advice:
- Make sure the bitterballen mixture is cooked to a safe temperature of 165°F.
- Use a thermometer to check the oil temperature and avoid overheating it.
Food history:
Bitterballen are a popular Dutch snack, traditionally made with a mixture of beef ragout and breadcrumbs, then deep-fried until crispy.
Flavor profiles:
Bitterballen are savory and creamy, with a crispy breadcrumb coating. The Sriracha mayo adds a spicy and tangy kick.
Serving suggestions:
Serve bitterballen as a party appetizer or as a snack with drinks.
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Region: Dutch