Serves
4 - 6 people
The Netherlands
These crisp meatballs, filled with a creamy ragout, were originally created to use up leftovers, but are now more often found as a tasty accompaniment to a Dutch beer.
INGREDIENTS:
1 small onion, finely chopped
1 ¾ oz (50g) butter
2 tbsp all-purpose (plain) flour
10 fl oz (300ml) beef stock or leftover gravy
1 tbsp fresh parsley, chopped
14 oz (400g) cooked beef, shredded
Salt and pepper
Nutmeg, grated
Vegetable oil, for frying
2 oz (55g) all-purpose (plain) flour
2 eggs, beaten
3 oz (85g) breadcrumbs
To make the roux (a mixture of butter and flour used to thicken sauces), fry the onion in the butter until soft and translucent, then stir in the flour. Continue to cook until the mixture is pale and bubbling, then slowly whisk in the beef stock to make a very thick sauce.
Stir in the parsley and the cooked beef and season with the salt and pepper. Add a grating of nutmeg, then set aside to cool.
To make the bitterballen, take a tablespoon of the cold beef mixture and, with floured hands, quickly roll it into a ball, then coat with the beaten egg, and then finally with the breadcrumbs. Heat the oil until shimmering hot, then fry in batches until golden brown. Serve with mustard.