Crispy Dutch bitterballen — a rich beef ragout chilled until firm, rolled, crumbed and deep-fried golden, served piping hot with grainy mustard.
Bitterballen are the Netherlands' favourite bar snack — crisp, golden breadcrumbed balls with a molten, savoury beef ragout centre. They take a little planning, but that contrast of crunchy shell and creamy filling, dunked in mustard, is completely addictive.
Prep 30 min
Cook 20 min
Total 240 min
Medium
- 100g Butter
- 700ml Beef Stock
- 30g Onion
- 1 tbs Parsley
- 400g Beef
- Pinch Salt
- Pinch Pepper
- Pinch Nutmeg
- 50g Flour
- 2 Beaten Eggs
- 50g Breadcrumbs
Tags:
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Preparation
- Melt the butter in a skillet, then add the flour little by little, stirring into a thick paste. Slowly stir in the stock so the roux absorbs 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.
- Pour into a shallow container, cover, and refrigerate for several hours, until solidified.
- Take a heaping tablespoon of the cold sauce and quickly roll it into a small ball, then roll 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).
- Fry four at a time until golden.
- Serve with a grainy or spicy mustard.
Tips from the ZestyPlate Kitchen
- Chill the ragout filling until properly firm so you can roll it into neat balls.
- Double-coat the egg and breadcrumbs for a sturdy shell that won't burst in the fryer.
- Keep the rolled balls cold right up until frying — warm filling leaks out.
- Fry a few at a time so the oil stays hot and they crisp evenly.
Frequently Asked Questions
The filling was likely too warm or the coating too thin. Chill them well and double-coat in egg and breadcrumbs.
Yes — roll and coat them, then freeze; fry straight from frozen, adding a little extra time.
A grainy or spicy mustard for dipping is the classic, essential partner.
