Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup warm water
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 2 cups cooked, shredded beef
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1/2 cup panko bread crumbs
- 2 tablespoons vegetable oil, for frying
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Wooden spoon
- Saucepan
- Frying pan
- Tongs
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Add the melted butter, warm water, and vegetable oil and mix until a dough forms.
3. Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
4. Meanwhile, in a saucepan over medium heat, sauté the onion, garlic, thyme, nutmeg, and pepper for 5 minutes.
5. Add the shredded beef and beef broth and bring to a boil.
6. Reduce the heat and simmer for 10 minutes.
7. In a small bowl, whisk together the flour and cold water until smooth.
8. Add the flour mixture to the beef mixture and stir until thickened.
9. Remove from the heat and let cool.
10. Once the dough has rested, roll it out on a lightly floured surface to 1/4-inch thickness.
11. Cut the dough into 2-inch circles and place 1 teaspoon of the beef mixture in the center of each circle.
12. Fold the circles in half and press the edges together to seal.
13. Dip each bitterballen in the panko bread crumbs.
14. Heat the vegetable oil in a frying pan over medium-high heat.
15. Fry the bitterballen for 2 minutes on each side, or until golden brown.
16. Remove from the heat and let cool.
Time:
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: Makes 24 bitterballen
Nutritional Information: Not available
Substitutions for Ingredients
- Ground turkey or chicken can be used in place of the beef.
- Gluten-free flour can be used in place of the all-purpose flour.
Variations:
- Bitterballen can be served with a variety of dipping sauces, such as mustard, mayonnaise, or ketchup.
- The filling can be varied to include different vegetables, such as mushrooms, peppers, or spinach.
- The panko bread crumbs can be replaced with regular bread crumbs.
Tips and Tricks:
- Make sure to seal the edges of the bitterballen well, so the filling doesn’t leak out while frying.
- The bitterballen can be frozen before frying for up to 3 months.
Storage Instructions:
Bitterballen can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Bitterballen can be reheated in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
Bitterballen can be served on a platter with dipping sauces and garnishes, such as parsley, lemon wedges, and pickles.
Garnishes:
- Parsley
- Lemon wedges
- Pickles
Pairings:
Bitterballen can be served with a variety of beers or white wines.
Suggested Side Dishes:
- Potato salad
- Roasted vegetables
- Coleslaw
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water.
- If the dough is too wet, add a few tablespoons of flour.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean before use.
- Make sure the beef is cooked through before adding to the dough.
Food History:
Bitterballen is a traditional Dutch snack that originated in the 19th century. It is typically served as an appetizer or snack.
Flavor Profiles:
Bitterballen has a savory flavor with hints of onion, garlic, thyme, nutmeg, and pepper.
Serving Suggestions:
Bitterballen can be served as an appetizer or snack. They can also be served as part of a larger meal, such as a Dutch dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Dutch