Go Back
Six Bitterballen on a white plate next to a bowl of mustard and toothpicks.
Print

Bitterballen

A recipe for Bitterballen! These crisp, breadcrumb-coated fried rounds are filled with a creamy meat gravy and served with mustard.
Course Appetizer
Cuisine Dutch
Keyword appetizer, beef, bitterballen, dutch, meat, Netherlands
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time: 6 hours
Total Time 6 hours 50 minutes
Servings 50 Bitterballen

Ingredients

Filling:

  • 10 tablespoons (142 grams) unsalted butter
  • 1 1/4 cups (156 grams) all-purpose flour
  • 3 1/2 cups (830 milliliters) beef broth
  • 1/2 onion peeled and very finely chopped
  • 1/4 cup (6 grams) fresh parsley finely chopped
  • 1 pound (450 grams) finely shredded, cooked beef brisket or chuck roast
  • 1-1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Bitterballen:

  • 1 cup (125 grams) all-purpose flour
  • 3 large eggs
  • 2 cups (240 grams) plain, unseasoned bread crumbs
  • Vegetable oil for deep-frying
  • Mustard for serving

Instructions

To make the filling:

  • In a large pan, melt the butter over medium heat.
  • Once melted, slowly stir in the flour and continue to cook, stirring constantly, to form a paste.
  • Once lightly golden, slowly whisk in the beef broth.
  • Reduce heat to medium low and continue to cook, stirring, until the mixture has thickened.
  • Stir in the onion, parsley, and shredded beef.
  • Season with the salt, pepper, and nutmeg. Adjust seasonings as desired.
  • Transfer the mixture to an airtight container and refrigerate for at least 6 hours to overnight, until thoroughly chilled.

To assemble:

  • Once ready to serve, fill a pot or deep fryer with 3-4 inches (8-10 centimeters) of vegetable oil and heat the oil to 375˚F (190˚C).
  • Place a large plate nearby and cover with a towel.
  • Place the flour in a wide, shallow bowl.
  • In another bowl, beat together the eggs.
  • In a third bowl, add the bread crumbs.
  • Place another plate nearby.
  • Scoop out a tablespoon of the thickened filling and form into a ball. Coat in the flour, then thoroughly in the egg, allowing any excess to drip off. Finish by completely coating in the breadcrumbs. Place on the plate and repeat with another 4-5 pieces.
  • Gently add the formed Bitterballen to the heated oil and fry, turning occasionally, until golden and heated through.
  • Use a slotted spoon to remove the golden Bitterballen to the towel-lined plate.
  • Repeat with the remaining beef mixture, coating in the flour, eggs, and breadcrumbs, then frying until golden.
  • Serve the Bitterballen while still warm with mustard for dipping.