Dutch Meatballs Bitterballen Recipes

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DUTCH MEATBALLS (BITTERBALLEN)



Dutch Meatballs (Bitterballen) image

Dutch Meatballs (Bitterballen) are a classic Dutch bar snack. Bitterballen, one of Holland's favorite snacks, are bite-size beef and gravy croquettes usually served along with beer.

Provided by Joanna Cismaru

Categories     Appetizer     Snack

Time 1h45m

Number Of Ingredients 13

8 tablespoon butter (unsalted (1 stick))
1 cup all-purpose flour
3 cups beef broth
2 tablespoon fresh parsley (chopped)
1 small onion (minced)
1 pound ground beef
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup all-purpose flour
3 eggs (beaten)
1 cup breadcrumbs
vegetable oil (for frying)

Steps:

  • In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
  • Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
  • Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
  • Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
  • Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
  • Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
  • Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
  • In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
  • Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
  • Serve hot with a grainy or spicy mustard.

Nutrition Facts : ServingSize 1 ball, Calories 50 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g

DUTCH BEEF BITTERBALLEN



Dutch Beef Bitterballen image

Bitterballen are a popular deep-fried bar snack in the Netherlands and Belgium similar to croquettes. This beef version is a popular classic.

Provided by Karin Engelbrecht

Categories     Appetizer     Snack

Time 9h50m

Number Of Ingredients 31

For the Meat:
2 pounds stewing beef
2-3 quarts water, enough to cover the beef
1 large onion, quartered
1/2 teaspoon black peppercorns
1 bay leaf
2 cloves
1 bay leaf
2 cloves
2 to 3 sprigs fresh thyme
For the Roux-Based Mixture:
4 ounces butter
2 shallots , chopped
1 cup all-purpose flour
2 cups milk
2 cups beef stock, from cooking the meat
5 teaspoons powdered unflavored gelatin
1/2 cup cold water
Salt, to taste
Pepper, to taste
Nutmeg, to taste
1 bunch flat-leaf parsley , finely chopped
1 tablespoon Dijon mustard
​​​For Breading:
1/2 cup all-purpose flour
1 to 2 large eggs, beaten
4 cups breadcrumbs
For frying:
3-4 cups vegetable oil
For Serving:
Dijon mustard, to taste

Steps:

  • Gather the ingredients.
  • Place the beef in a large pan with just enough water to cover the meat. Bring it to a simmer. Skim off any foam that forms.
  • Add the onion, peppercorns, bay leaf, cloves, and thyme.
  • Bring back to a boil, reduce the heat, and let simmer for 2 to 3 hours, or until the meat is very tender. Remove from the heat and allow to cool off.
  • Strain the meat, reserving the cooking liquid. Discard the onion and herbs.
  • When the meat is cool, cut it into small cubes. Set aside.
  • Gather the ingredients.
  • In a large skillet, make a roux . Melt the butter and add the shallots and flour, stirring vigorously.
  • Add the milk to the skillet. Stir well and add 2 cups of the reserved beef cooking liquid.
  • Let the mixture come to a boil, reduce the heat, and let it simmer for 30 minutes, stirring frequently.
  • Dissolve the gelatin in the cold water and add it to the simmering mixture, stirring regularly.
  • Add salt, pepper, and nutmeg to taste. Add the chopped parsley, Dijon mustard, and the diced beef, mixing well.
  • When the pot is cool enough, cover with plastic wrap and refrigerate overnight, or chill for at least 4 to 6 hours.
  • Gather the ingredients.
  • Roll heaping teaspoons of the chilled beef mixture into neat, even-sized balls; the mixture should make about 60 in total.
  • Bread them twice by first rolling each ball in flour, then in the beaten eggs, and then in the breadcrumbs. Dip each breaded ball again in the eggs and roll for the second time in the breadcrumbs. Place on a baking sheet.
  • Heat the oil to 356 F/180 C in a deep, heavy-bottomed pan or deep fryer.
  • Fry the bitterballen in batches until golden.
  • Remove from the oil and drain on paper towels.
  • Serve them hot with Dijon mustard on the side.
  • Enjoy.

Nutrition Facts : Calories 583 kcal, Carbohydrate 26 g, Cholesterol 28 mg, Fiber 2 g, Protein 8 g, SaturatedFat 7 g, Sodium 289 mg, Sugar 4 g, Fat 51 g, ServingSize 60 bitterballen (20 servings), UnsaturatedFat 0 g

DUTCH MEATBALLS (BITTERBALLEN)



Dutch Meatballs (Bitterballen) image

I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! -Tracey Rosato, Markham, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 14

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup beef broth
1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1-1/3 cups dry bread crumbs
2 large eggs
1 teaspoon 2% milk
1 teaspoon canola oil
Oil for deep-fat frying
Stone-ground mustard, optional

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.

Nutrition Facts : Calories 72 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

GEHAKT BALLEN (DUTCH MEATBALLS)



Gehakt Ballen (Dutch Meatballs) image

These are really delicious and easy to make. Serve with potatoes.

Provided by Glenda Morrison de Kruif

Categories     World Cuisine Recipes     European     Dutch

Time 1h25m

Yield 4

Number Of Ingredients 13

1 pound ground meatloaf mix (beef, pork veal)
4 slices white bread
⅓ cup milk
1 egg, beaten
1 small onion, finely chopped
1 tablespoon freshly grated nutmeg
½ teaspoon ground cloves
salt and ground black pepper to taste
½ cup butter
2 cups water
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can beef broth
1 (1 ounce) package dry onion soup mix

Steps:

  • Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
  • Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 24.4 g, Cholesterol 168.6 mg, Fat 36.9 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 20.2 g, Sodium 1547.5 mg, Sugar 6.4 g

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