📝 About This Recipe
A cornerstone of Dutch 'gezelligheid,' Bitterballen are savory, deep-fried gravy croquettes that boast a shattering crispy exterior and a silky, rich beef ragout center. Traditionally served in bustling Amsterdam brown cafés, these bite-sized delights are the pinnacle of comfort food, designed to be dipped in sharp mustard and shared among friends. This recipe stays true to tradition, using a slow-cooked roux and aromatic herbs to create a sophisticated snack that is as addictive as it is soul-warming.
🥗 Ingredients
The Beef & Broth
- 500 grams Beef Chuck or Brisket (cut into large chunks)
- 750 ml Beef Stock (high quality or homemade)
- 1 Onion (halved)
- 1 Carrot (roughly chopped)
- 2 pieces Bay Leaf
The Ragout (Roux)
- 80 grams Unsalted Butter (high fat content preferred)
- 100 grams All-purpose Flour
- 3 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Nutmeg (freshly grated is essential)
- to taste Salt and Black Pepper
The Breading & Frying
- 1/2 cup All-purpose Flour (for initial dredging)
- 3 large Eggs (beaten with a splash of water)
- 1 cup Fine Breadcrumbs (plain)
- 1 cup Panko Breadcrumbs (crushed slightly for extra crunch)
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large pot, combine the beef, beef stock, onion, carrot, and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer for 2.5 to 3 hours until the beef is incredibly tender and falls apart easily.
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2
Remove the beef from the liquid and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Measure out exactly 500ml of the concentrated broth; if you have less, top it up with a bit of water.
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3
Finely shred or mince the cooked beef into very small pieces. You want the texture to be delicate so it incorporates smoothly into the ragout.
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4
In a clean saucepan, melt the butter over medium heat until it starts to foam. Add the flour all at once and whisk constantly for 2-3 minutes to cook out the raw flour taste, creating a 'roux'. It should look like light sand.
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5
Gradually whisk in the 500ml of reserved beef broth, a splash at a time. Whisk vigorously after each addition to ensure a smooth, thick gravy without lumps.
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6
Once all broth is incorporated and the sauce is thick and glossy, stir in the shredded beef, chopped parsley, and nutmeg. Season generously with salt and pepper. The flavor should be bold, as it will mellow slightly when fried.
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7
Transfer the ragout to a shallow dish, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate for at least 4 hours, or preferably overnight. The mixture must be completely cold and firm to handle.
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8
Once chilled, use a tablespoon or small ice cream scoop to portion the ragout into balls about 3cm (1 inch) in diameter. Roll them between your palms to make them smooth.
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9
Set up a breading station: one bowl with flour, one with the beaten eggs, and one with the mixture of fine and panko breadcrumbs.
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10
Roll each ball in flour (shake off excess), then dip in the egg wash, and finally roll in the breadcrumbs until fully coated. For an extra-sturdy crust that won't leak, dip them back into the egg and then the breadcrumbs a second time.
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11
Heat your oil in a deep fryer or heavy pot to 180°C (350°F). Fry the bitterballen in batches of 5-6 for about 3-5 minutes until they are a deep golden brown and crispy.
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12
Drain on paper towels for 2 minutes before serving. Warning: the inside will be molten hot!
💡 Chef's Tips
Always chill the ragout overnight; if the mixture is too warm, the balls will fall apart in the fryer. Double-breading is the secret to a professional finish; it prevents the hot gravy from bursting through the crust. Use fresh nutmeg rather than pre-ground for that authentic, aromatic Dutch flavor profile. If the ragout feels too soft after chilling, you can briefly pop the rolled balls into the freezer for 15 minutes before breading. Avoid overcrowding the fryer, as this drops the oil temperature and leads to greasy, soggy bitterballen.
🍽️ 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. Arrange on a wooden platter with pickled onions and cornichons for a classic 'Borrelplank' (snack board). Serve as an appetizer before a hearty meal of Stamppot or pea soup. Keep them warm in a low oven (100°C) if serving a large crowd at a party.