Best 3 Bitterballen Recipes
**Bitterballen: A Culinary Journey Through Dutch Cuisine**
Bitterballen, a Dutch delicacy, are deep-fried balls of minced meat, vegetables, and herbs, coated in breadcrumbs and served with mustard. Originating in the Netherlands, these savory snacks have captivated taste buds worldwide. Our comprehensive guide delves into the art of crafting authentic bitterballen, presenting three enticing recipes: Classic Beef Bitterballen, Vegetarian Delight, and Spicy Firecracker. Whether you're a seasoned chef or a culinary novice, we'll equip you with the skills and knowledge to create these delectable treats in the comfort of your own kitchen. So, prepare to embark on a delightful culinary journey as we explore the flavors and techniques that make bitterballen a beloved Dutch tradition.
DUTCH MEATBALLS (BITTERBALLEN)
I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! -Tracey Rosato, Markham, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
Nutrition Facts : Calories 72 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
DUTCH 'BITTERBALLEN' : BITE-SIZE VEAL CROQUETTES
Bitterballen, bite-size veal croquettes. These are usually eaten when dutch people go to a bar and served with a drink. I quess you could call it dutch 'Tapas' !
Provided by Bollie
Categories Veal
Time 2h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
- Strain off 200 ml stock into a measuring jug.
- Slice the cooked meat very thinly.
- Melt the butter in a pan and stir in the flour.
- Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
- Leave the sauce to cook gently for about 2 minutes.
- Stir in the meat and add salt, pepper and nutmeg to taste.
- Pour the ragout onto a flat plate and refrigerate until firm.
- (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
- Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
- Then roll in the beaten eggs and breadcrumbs again.
- Repeat until well coated.
- Heat oil in a deep fat fryer to 180 degrees celcius.
- Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
- Drain on paper towel.
- Serve the warm'bitterballen' on a plate with a serving of mustard next to it.
BITTERBALLEN
This is the most popular snack food in the Netherlands. You get it about everywhere, in pubs, cafés, fast food restaurants and frozen in every grocery, but the home made version is by far the best and well worth the effort! Prep and cook times are a wild guess - I haven't made them yet and the Dutch recipe didn't specify any...
Provided by Marion Wilting
Categories Other Snacks
Time 2h
Number Of Ingredients 13
Steps:
- 1. First make a roux: Let the butter melt in a large pan, slowly add the flour, stir to avoid lumps, until you have a smooth paste, then slowly add the bouillon, stirring, to avoid lumps.
- 2. Season with salt, pepper and nutmeg to taste.
- 3. Let simmer for several minutes, then add onion, parsley and the chopped cooked meat. The mix has to simmer until it becomes a thick, heavy sauce.
- 4. Pour the sauce into a bowl and cover with cling film, let cool and then let sit in the fridge for several hours until the mixture has hardened.
- 5. When it has hardened, place the 50 grams flour, the beaten egg and the breadcrumbs in 3 shallow dishes to make the breading.
- 6. Take a tablespoon of the firmed up meat sauce, quickly make a ball, lightly roll through the flour, the the egg and the breadcrumbs sothat the whole ball is well covered. Place the ball on a plate and continue until all sauce is used up.
- 7. Place the balls in the fridge and get a pan for deep frying ready with oil. Heat the oil to 190°C, then fry the balls until golden brown. Don't overcrowd, only fry 4 balls at a time.
- 8. Serve with hot mustard.
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the meat is finely ground for a smooth texture.
- Season the meat mixture well with salt, pepper, and other spices.
- Chill the meat mixture for at least 30 minutes before forming it into balls.
- Coat the meat balls in breadcrumbs twice for a crispy coating.
- Fry the meat balls in hot oil until they are golden brown and cooked through.
- Serve the meat balls with your favorite dipping sauce.
Conclusion:
Bitterballen are a delicious and easy-to-make appetizer that is perfect for any occasion. With a crispy coating and a flavorful meat filling, these Dutch meatballs are sure to be a hit with everyone who tries them. So next time you're looking for a new appetizer to serve, give bitterballen a try. You won't be disappointed!
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