📝 About This Recipe
A quintessential Dutch bar snack, Bitterballen are savory, deep-fried spheres of rich beef ragout encased in a shatteringly crisp breadcrumb shell. Traditionally served alongside a cold lager, these morsels offer a luxurious, velvety interior that contrasts perfectly with their golden exterior. They are the soul of 'gezelligheid'—the Dutch concept of cozy, convivial atmosphere.
🥗 Ingredients
The Meat & Stock
- 300 grams Beef chuck or stewing steak (cooked until tender and finely shredded)
- 400 ml Beef stock (high quality, chilled)
- 1 small Onion (very finely minced)
- 2 tablespoons Fresh parsley (finely chopped)
The Roux (Base)
- 60 grams Unsalted butter
- 80 grams All-purpose flour (sifted)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- to taste Salt and black pepper (be generous with the pepper)
The Breading & Frying
- 1/2 cup All-purpose flour (for dredging)
- 3 large Eggs (beaten with a teaspoon of water)
- 1 cup Fine breadcrumbs (traditional style)
- 1 cup Panko breadcrumbs (mixed with fine crumbs for extra crunch)
- 1 liter Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Melt the butter in a heavy-bottomed saucepan over medium heat until bubbling, but do not let it brown.
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2
Add the finely minced onion and sauté for 2-3 minutes until translucent and soft.
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3
Stir in the flour all at once, whisking constantly for 2 minutes to cook out the raw flour taste. This creates your 'roux'.
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4
Gradually add the chilled beef stock a splash at a time, whisking vigorously between additions to ensure a smooth, thick sauce. It should eventually have the consistency of a very thick paste.
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5
Stir in the shredded beef, chopped parsley, nutmeg, salt, and plenty of black pepper. Mix until the beef is evenly distributed.
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6
Taste the ragout and adjust seasoning—it should be highly flavorful as the breading will mellow the taste.
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7
Spread the mixture into a shallow dish, cover with plastic wrap (touching the surface to prevent a skin), and refrigerate for at least 4 hours, preferably overnight, until completely firm.
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8
Once chilled, use a tablespoon or a small ice cream scoop to portion the ragout into small balls, roughly 3cm (1 inch) in diameter.
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9
Set up a breading station: one bowl with flour, one with the beaten eggs, and one with the mixed breadcrumbs.
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10
Roll each ball lightly in flour, then dip in the egg wash, and finally roll in the breadcrumbs until fully coated.
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11
For an extra-crispy, leak-proof shell, dip the ball back into the egg wash and then into the breadcrumbs a second time (double breading).
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12
Heat the vegetable oil in a deep fryer or heavy pot to 180°C (350°F).
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13
Fry the bitterballen in batches of 5-6 for about 3-4 minutes, or until they are a deep golden brown. Do not overcrowd the pot.
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14
Remove with a slotted spoon and drain on paper towels. Let them rest for 2 minutes before serving—the centers will be extremely hot!
💡 Chef's Tips
Always chill the ragout until it is rock-hard; if it's too soft, the balls will fall apart in the oil. Double-breading is the secret to preventing the ragout from leaking out during frying. If the beef stock isn't flavorful enough, add a bouillon cube to the roux for an extra savory punch. You can freeze the breaded (unfried) balls for up to 3 months; fry them directly from frozen for an extra minute. Ensure your oil is at the correct temperature; too cold and they become greasy, too hot and the outside burns before the center melts.
🍽️ Serving Suggestions
Serve piping hot with a side of sharp, spicy Dutch mustard or Dijon for dipping. Pair with a cold, crisp Pilsner or a Belgian-style blonde ale to cut through the richness. Include them as part of a 'Bittergarnituur' platter with cubes of Gouda cheese and pickles. Serve on a wooden board with plenty of napkins—they are the ultimate finger food. For a modern twist, add a tiny dollop of truffle mayo on the side.