Bitterballen are exceptionally delicious snacks that originate from the Netherlands. When eating out at one of our favourite Dutch restaurants, my Dutch family and I would often take a few of these as an “hors d´oeuvre”, whilst seated in a quiet, comfy corner of the restaurant near to an open fire, prior to moving to our table for dinner. They are simple to make, and traditionally paired with a mustard, such as Dijon.
They are crunchy on the inside, and deliciously soft and gooey inside. I use panko instead of normal breadcrumbs, as it gives a crunchier, airier crust.
Ingredients
(Makes 20-24)
- 400 g stewing veal, cubed
- 1 bouquet garni
- 800 ml beef stock (using 2 stock cubes)
- 60 g butter
- 60 g flour
- pinch of nutmeg
- 4 eggs, beaten
- 200g panko breadcrumbs
- Dijon mustard, to serve
Method
- Add the beef, bouquet garni and beef stock to a pan and bring to the boil.
- Reduce the heat, cover the pan and simmer for an hour to an hour and a quarter, until the meat has become tender.
- Remove half of the liquid and place to one side. Slice the meat very thinly.
- In another pan, on low heat, add the butter and, once melted, slowly add the flour.
- Add the retained stock and stir continuously, until the sauce has thickened and is smooth with no lumps. Allow to cook for 2 – 3 minutes.
- Stir in the meat and nutmeg and season well.
- Pour the mix (ragout) into a dish and place in the fridge until it has cooled and become firm.
- In a small bowl, beat the egg until well mixed.
- Roll out the ragout into small balls and place them on a non-stick surface.
- Roll each ball in panko, dip the ball in the eggs then roll again in panko.
- Preheat a deep-fat fryer to 180°C and fry the bitterballen, six at a time, for 3-4 minutes, until they have become nicely browned all over and crunchy.
- Drain them on paper towels.
- Serve, with coarse Dijon mustard on the side.
If you like this recipe, try our melted cheese and smoked ham croissants.
