Bitterballen (Dutch meatballs)

1. Melt the butter in a skillet, then add the flour a little at a time, stirring it into a thick paste. Slowly stir in the stock so the roux drinks up the liquid, then simmer for a couple of minutes over low heat while you stir in the onion, parsley and shredded meat. The mixture should thicken into a heavy, thick sauce.
2. Pour it into a shallow container, cover, and refrigerate for several hours, until solid.
3. Take a heaped tablespoon of the cold sauce and quickly roll it into a small ball, then roll it lightly through the flour, the beaten egg, and finally the breadcrumbs, making sure the egg coats the whole surface. Refrigerate the bitterballen while the fryer heats to 190°C (375°F).
4. Fry four at a time until golden.
5. Serve with a grainy or spicy mustard.

Tips from the ZestyPlate Kitchen

• Chill the ragout until it is genuinely firm. Only then can you roll it into neat, even balls.
• Go round twice with the egg and breadcrumbs. A double coat gives a sturdy shell that holds in the fryer.
• Keep the rolled balls cold right up to the moment they go in the oil; a warm filling will leak straight out.
• Fry just a few at a time so the oil stays hot and they crisp evenly all over.