Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup milk
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Whisk
- Mixing bowls
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
2. Gradually add the beef broth and milk, whisking constantly until the mixture is smooth. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens.
3. Add the cooked beef, onion, celery, carrot, parsley, salt, pepper, and nutmeg. Stir until well combined. Cook for an additional 5-7 minutes, stirring occasionally, until the mixture is thick and creamy.
4. Transfer the mixture to a bowl and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
5. Once the mixture is chilled, shape it into small balls, about 1 inch in diameter.
6. In a shallow bowl, beat the eggs. In another shallow bowl, place the breadcrumbs.
7. Dip each ball into the beaten eggs, then roll it in the breadcrumbs, making sure it is well coated.
8. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F.
9. Fry the bitterballen in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
10. Serve hot with sweet and sour sauce.
Time:
Preparation time: 30 minutes
Chilling time: 2 hours
Cooking time: 15 minutes
Temperature:
Oil for frying: 375°F
Serving size:
Makes about 24 bitterballen
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 9g
Protein: 5g
Sodium: 250mg
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- You can use ground beef instead of chopped cooked beef.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add grated cheese to the mixture for a cheesy flavor.
- You can add chopped mushrooms to the mixture for a vegetarian version.
- You can use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
Tips and tricks:
- Make sure the mixture is well chilled before shaping into balls to prevent them from falling apart.
- Use a cookie scoop to make evenly 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.
Storage instructions:
- Store the bitterballen in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the uncooked bitterballen on a baking sheet and freeze until firm. Transfer to a freezer-safe container and store for up to 1 month.
Reheating instructions:
- To reheat, preheat the oven to 350°F. Place the bitterballen on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bitterballen on a platter with toothpicks for easy serving.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Sweet and sour sauce
- Mustard
- Aioli
Suggested side dishes:
- French fries
- Potato wedges
- Salad
Troubleshooting advice:
- If the bitterballen fall apart while frying, the mixture may not be chilled enough. Refrigerate for a longer period of time before shaping into balls.
- If the bitterballen are not crispy, the oil may not be hot enough. Make sure the oil is at 375°F before frying.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F before adding it to the mixture.
- Use a food thermometer to check the temperature of the oil before frying.
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Bitterballen are a popular Dutch snack, typically served with mustard or mayonnaise.
Flavor profiles:
- Savory, creamy, crispy
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Dutch