Crisp on the outside and packed with a savory, creamy meat filling, these bite-sized meatballs are a staple at Dutch cafés and gatherings. Traditionally filled with beef or veal and served with mustard, Bitterballen are the perfect party appetizer or late-night treat.
Ingredients
For the filling:
- 2 tbsp butter
- 1 small onion, finely chopped
- 250g ground beef or veal
- 200ml beef stock
- 1 bay leaf
- 1 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp parsley, finely chopped
- 1 tbsp Dijon mustard
For the coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil for deep frying
Steps to Make Delicious Bitterballen
1. Prepare the Filling
Begin by melting butter in a medium-sized pan over medium heat. Add the finely chopped onion and sauté until soft and translucent. Next, stir in the ground beef or veal, ensuring it browns evenly. Sprinkle the flour over the mixture and stir until the meat is fully coated. Pour in the beef stock and add the bay leaf, nutmeg, salt, and pepper. Allow this mixture to simmer on low heat for about 10-15 minutes, stirring occasionally, until it thickens into a rich, creamy texture. Once thickened, stir in the parsley and mustard, then remove from heat.
2. Chill the Meat Mixture
Transfer the mixture to a shallow dish and spread it out evenly. Let the meat mixture cool completely before placing it in the refrigerator for at least 2-3 hours (or overnight). This step is crucial, as it allows the filling to firm up and makes it easier to roll into balls later.
3. Shape the Bitterballen
Once the meat mixture is chilled and firm, use your hands or a small scoop to roll the mixture into small, round balls (about the size of a golf ball). Place them on a tray lined with parchment paper.
4. Bread the Bitterballen
Set up a breading station with three shallow bowls: one filled with flour, one with beaten eggs, and one with breadcrumbs. Roll each meatball in flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Make sure each ball is evenly covered with breadcrumbs for maximum crunchiness.
5. Chill the Breaded Bitterballen
Once breaded, place the meatballs back in the refrigerator for another 30 minutes. This helps the breadcrumbs adhere to the filling and prevents the balls from falling apart during frying.
6. Fry the Bitterballen
Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 180°C (350°F). Carefully lower the breaded meatballs into the hot oil in small batches. Fry them for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried Bitterballen to a plate lined with paper towels to drain any excess oil.
7. Serve with Mustard
Bitterballen are traditionally served hot with a side of mustard for dipping. Enjoy them immediately for the best crispy texture, alongside a cold beer or a refreshing beverage.
Tips for Variation
- Switch up the Meat: While beef or veal is traditional, you can substitute chicken, pork, or even lamb for a different flavor profile.
- Cheese-Enhanced Filling: For a richer filling, mix in shredded Gouda or Edam cheese.
- Spice it Up: Add a dash of cayenne pepper or paprika for a spicy twist.
- Gluten-Free Version: Swap regular flour and breadcrumbs with gluten-free alternatives without compromising on taste.
- Vegetarian Option: Replace meat with mashed vegetables like mushrooms, carrots, and peas, and use vegetable stock for a satisfying vegetarian Bitterballen.
- Herb Variations: Experiment with herbs like thyme, oregano, or rosemary to enhance the filling’s aroma and flavor.
- Add Bacon or Sausage: Mix in crispy bacon bits or small pieces of sausage for an extra layer of savory flavor.
- Use Panko for Extra Crunch: While traditional breadcrumbs work well, panko breadcrumbs offer a lighter, airier texture for ultra-crispy Bitterballen.
Macros (Per Serving: 5 Bitterballen)
- Calories: 340 kcal
- Protein: 16g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 2g
- Sodium: 450mg
FAQs
- Can I make Bitterballen ahead of time?
- Yes! You can prepare the filling and shape the balls a day in advance. Keep them refrigerated until you are ready to fry them. You can also freeze the breaded Bitterballen for up to 3 months, then fry them straight from the freezer.
- What oil is best for frying Bitterballen?
- Vegetable oil, sunflower oil, or peanut oil are great choices for frying Bitterballen due to their high smoke points and neutral flavors.
- Can I bake or air-fry Bitterballen instead of deep frying?
- Yes, although traditionally deep-fried, you can bake them in an oven at 200°C (400°F) for 15-20 minutes or air fry them at 180°C (350°F) for 10-12 minutes. The texture might be slightly different, but they’ll still be delicious.
- Why did my Bitterballen fall apart during frying?
- If the filling wasn’t chilled enough or the breadcrumb coating was too thin, the Bitterballen might fall apart. Be sure to chill both the filling and the breaded balls properly and use enough breadcrumbs for a firm coating.
- How do I serve Bitterballen?
- Serve them hot, accompanied by a side of Dijon or Dutch mustard for dipping. They pair beautifully with cold beer, making them an ideal snack for gatherings or game nights.
Irresistible Dutch Bitterballen: The Perfect Crispy Meatball Snack
Ingredients
For the filling:
- 2 tbsp butter
- 1 small onion finely chopped
- 250 g ground beef or veal
- 200 ml beef stock
- 1 bay leaf
- 1 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp parsley finely chopped
- 1 tbsp Dijon mustard
For the coating:
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs preferably panko
- Vegetable oil for deep frying
Instructions
Prepare the Filling
- Begin by melting butter in a medium-sized pan over medium heat. Add the finely chopped onion and sauté until soft and translucent. Next, stir in the ground beef or veal, ensuring it browns evenly. Sprinkle the flour over the mixture and stir until the meat is fully coated. Pour in the beef stock and add the bay leaf, nutmeg, salt, and pepper. Allow this mixture to simmer on low heat for about 10-15 minutes, stirring occasionally, until it thickens into a rich, creamy texture. Once thickened, stir in the parsley and mustard, then remove from heat.
Chill the Meat Mixture
- Transfer the mixture to a shallow dish and spread it out evenly. Let the meat mixture cool completely before placing it in the refrigerator for at least 2-3 hours (or overnight). This step is crucial, as it allows the filling to firm up and makes it easier to roll into balls later.
Shape the Bitterballen
- Once the meat mixture is chilled and firm, use your hands or a small scoop to roll the mixture into small, round balls (about the size of a golf ball). Place them on a tray lined with parchment paper.
Bread the Bitterballen
- Set up a breading station with three shallow bowls: one filled with flour, one with beaten eggs, and one with breadcrumbs. Roll each meatball in flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Make sure each ball is evenly covered with breadcrumbs for maximum crunchiness.
Chill the Breaded Bitterballen
- Once breaded, place the meatballs back in the refrigerator for another 30 minutes. This helps the breadcrumbs adhere to the filling and prevents the balls from falling apart during frying.
Fry the Bitterballen
- Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 180°C (350°F). Carefully lower the breaded meatballs into the hot oil in small batches. Fry them for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried Bitterballen to a plate lined with paper towels to drain any excess oil.
Serve with Mustard
- Bitterballen are traditionally served hot with a side of mustard for dipping. Enjoy them immediately for the best crispy texture, alongside a cold beer or a refreshing beverage.