📝 About This Recipe
Transport your taste buds to a cozy brown café in Amsterdam with these iconic Dutch Bitterballen. These deep-fried delights feature a velvety, savory beef ragout center encased in a shattering crisp breadcrumb shell. By using the air fryer, we achieve that signature crunch with less oil, making these addictive morsels perfectly snackable for any occasion.
🥗 Ingredients
The Savory Beef Ragout
- 4 tablespoons Unsalted Butter
- 1/2 cup All-purpose Flour
- 1.5 cups Beef Broth (high quality, room temperature)
- 1.5 cups Cooked Beef (finely shredded or minced (leftover roast or brisket works best))
- 1 small Yellow Onion (very finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- to taste Salt and Black Pepper
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1 cup Fine Breadcrumbs (plain)
- 1 cup Panko Breadcrumbs (for extra crunch)
- 1 bottle Vegetable Oil Spray (high smoke point)
For Serving
- 1/2 cup Dutch Mustard (or a sharp Dijon)
👨🍳 Instructions
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1
In a medium saucepan, melt the butter over medium heat until bubbling. Add the minced onion and sauté for 2-3 minutes until translucent but not browned.
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2
Whisk in the 1/2 cup of flour to create a roux. Cook for about 2 minutes, stirring constantly, to cook out the raw flour taste without letting it darken too much.
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3
Slowly pour in the beef broth a little at a time, whisking vigorously after each addition to ensure a smooth, thick gravy. Continue until all broth is incorporated.
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4
Stir in the finely shredded beef, parsley, nutmeg, salt, and pepper. Continue to cook for 2-3 minutes until the mixture is very thick and pulls away from the sides of the pan.
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5
Taste the ragout and adjust seasoning if necessary. Pour the mixture into a shallow dish, spread it out evenly, and cover the surface directly with plastic wrap to prevent a skin from forming.
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6
Refrigerate the ragout for at least 4 hours, or ideally overnight. The mixture must be completely cold and firm to handle.
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7
Once chilled, use a small ice cream scoop or tablespoon to portion the ragout into small balls, roughly 1 inch (3cm) in diameter. Roll them between your palms to smooth them out.
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8
Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with a mix of fine breadcrumbs and panko.
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9
Dredge each ball in flour (shake off excess), dip in the egg wash, and then roll thoroughly in the breadcrumb mixture. For a sturdier shell, dip back into the egg and then the breadcrumbs a second time.
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10
Preheat your air fryer to 400°F (200°C) for 5 minutes.
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11
Place the bitterballen in the air fryer basket in a single layer, ensuring they aren't touching. Spray them generously with vegetable oil spray; this is crucial for a golden color.
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12
Air fry for 10-12 minutes, shaking the basket gently halfway through. They should be deep golden brown and crisp. If they start to leak, they are done!
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13
Remove carefully and let them rest for at least 5 minutes. The center will be incredibly hot (molten lava status), so patience is required!
💡 Chef's Tips
Chilling the ragout is non-negotiable; if it's even slightly warm, the balls will fall apart in the air fryer. Double-breading (Egg -> Crumbs -> Egg -> Crumbs) creates a thicker barrier that prevents the filling from leaking out. Use leftover pot roast or slow-cooked brisket for the best flavor and texture in the meat. Don't skip the nutmeg—it is the signature flavor profile of an authentic Dutch bitterbal. Spray the breadcrumbs thoroughly with oil; since air fryers use air, the oil spray is what provides the 'fried' look and texture.
🍽️ Serving Suggestions
Serve traditionally with a side of sharp, grainy Dutch mustard or Dijon for dipping. Pair with a cold, crisp Dutch Pilsner or a Belgian Trappist ale. Add a side of pickled onions or cornichons to cut through the richness of the beef. Include them as part of a 'Borrelplank' (Dutch snack board) with cubes of Gouda cheese and olives. Serve hot as a late-afternoon snack or a party appetizer.