📝 About This Recipe
Step into the cozy brown cafes of Amsterdam with these quintessential Dutch treats—deep-fried gravy balls that are the pinnacle of comfort food. Featuring a rich, velvety beef ragout encased in a shatteringly crisp breadcrumb shell, Bitterballen are the sophisticated cousin of the croquette. Perfectly seasoned with nutmeg and parsley, they offer a decadent contrast of textures that makes them the undisputed king of the 'Borrel' (Dutch happy hour).
🥗 Ingredients
The Beef Ragout Base
- 100 grams Unsalted butter (high quality)
- 120 grams All-purpose flour (sifted)
- 500 ml Beef stock (high quality, room temperature)
- 300 grams Cooked beef (finely shredded or minced (brisket or chuck works best))
- 1 small Yellow onion (very finely minced)
- 3 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
- to taste Salt and black pepper (be generous with the pepper)
The Breading Station
- 100 grams All-purpose flour (for the first coating)
- 3 large Eggs (beaten with a splash of water)
- 150 grams Fine breadcrumbs (plain)
- 100 grams Panko breadcrumbs (crushed slightly for extra crunch)
For Frying and Serving
- 1 liter Vegetable oil (for deep frying)
- 1/2 cup Dutch mustard (or spicy brown mustard for dipping)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it starts to foam. Add the finely minced onion and sauté for 2-3 minutes until translucent but not browned.
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2
Stir in the 120g of flour all at once. Whisk constantly for about 3 minutes to cook out the raw flour taste; the mixture (roux) should look slightly sandy and smell nutty.
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3
Gradually whisk in the beef stock, a little at a time. Ensure each addition is fully incorporated and smooth before adding more. The mixture will become a very thick, glossy gravy.
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4
Lower the heat and simmer the ragout for 2 minutes. Stir in the shredded beef, chopped parsley, nutmeg, salt, and plenty of black pepper. The mixture should be very thick.
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5
Taste the ragout! It should be highly seasoned as the flavors will mellow slightly once breaded and fried.
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6
Transfer the mixture to a shallow glass dish, spread it out evenly, and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4-6 hours, or ideally overnight, until completely firm.
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7
Once the ragout is cold and firm, use a small ice cream scoop or tablespoon to portion out pieces about 3cm (1 inch) in diameter. Roll them between your palms into smooth, uniform balls.
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8
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with the mixture of fine breadcrumbs and panko.
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9
Dredge each ball in flour (shake off excess), dip into the egg wash, and then roll thoroughly in the breadcrumbs. For an extra-crispy, leak-proof shell, dip them back into the egg and then the breadcrumbs a second time.
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10
Place the breaded balls on a tray and refrigerate for another 30 minutes to set the crust while you heat the oil.
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11
Heat your oil in a deep fryer or heavy pot to 180°C (350°F). Use a thermometer to ensure accuracy.
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12
Fry the bitterballen in batches of 5 or 6 for about 3-5 minutes, or until they are a deep golden brown. Do not overcrowd the pot or the temperature will drop.
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13
Use a slotted spoon to remove them and drain on a wire rack or paper towels. Let them rest for 2 minutes before serving—the centers will be molten hot!
💡 Chef's Tips
The secret to a perfect bitterbal is the chill time; never skip the overnight rest or the balls may burst in the fryer. Double-breading (Egg -> Crumbs -> Egg -> Crumbs) is highly recommended to prevent the ragout from leaking out. If you don't have leftover roast beef, you can use finely chopped deli roast beef or even cooked mushrooms for a vegetarian version. Keep your oil temperature consistent; if it's too low, the balls will become greasy, if too high, they will brown before the center is hot. You can freeze the breaded (unfried) balls for up to 3 months; fry them directly from frozen for an extra minute.
🍽️ 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 blonde ale to cut through the richness. Serve as part of a 'Bittergarnituur' platter with cubed Gouda cheese, pickles, and mini spring rolls. These make an excellent late-afternoon snack for a garden party or a cozy winter gathering. Accompany with a side of pickled silver skin onions for a bright, acidic contrast.