📝 About This Recipe
A quintessential staple of Dutch 'borreltijd' (snack hour), Bitterballen are savory, deep-fried orbs filled with a rich, velvety meat ragout. Encased in a shatteringly crisp breadcrumb shell, these morsels offer a luxurious contrast of textures that melt in your mouth. Perfectly seasoned with nutmeg and parsley, they are the soulful heart of Amsterdam’s cafe culture, traditionally enjoyed with a cold lager and a side of sharp mustard.
🥗 Ingredients
The Meat & Broth
- 500 grams Beef chuck or stewing beef (cut into small cubes)
- 750 ml Beef stock (high quality or homemade)
- 1 Onion (halved)
- 2 pieces Bay leaf
The Ragout Base
- 80 grams Unsalted butter
- 100 grams All-purpose flour
- 3 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
- to taste Salt and black pepper
- 1 piece Gelatin sheet (optional, for a firmer set)
The Breading & Frying
- 1/2 cup All-purpose flour (for dredging)
- 3 large Eggs (beaten)
- 1 cup Fine breadcrumbs (plain)
- 1 cup Panko breadcrumbs (for extra crunch)
- 1 liter Vegetable oil (for deep frying)
For Serving
- 1/4 cup Groninger or Dijon mustard (spicy and grainy)
👨🍳 Instructions
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1
In a large pot, combine the beef, stock, halved onion, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 2 to 3 hours until the meat is incredibly tender and falls apart.
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2
Strain the liquid into a clean jug, measuring out exactly 500ml of the broth. Discard the onion and bay leaf. Shred the cooked beef into very fine pieces using two forks or your fingers.
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3
In a heavy-bottomed saucepan, melt the 80g of butter over medium heat until bubbling. Whisk in the 100g of flour quickly to create a roux. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste without browning it too much.
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4
Slowly pour the reserved 500ml of warm beef stock into the roux, whisking vigorously after each addition to ensure a smooth, thick sauce. If using gelatin, bloom it in cold water and whisk it into the hot sauce now.
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5
Stir in the finely shredded beef, chopped parsley, nutmeg, salt, and plenty of black pepper. The mixture should be very thick and glossy.
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6
Pour the ragout into a shallow dish or baking tray. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight, until completely firm.
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7
Prepare your breading station: one bowl with flour, one with the beaten eggs, and one with a mix of fine breadcrumbs and panko.
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8
Using a tablespoon or a small ice cream scoop, portion the cold ragout into balls approximately 3cm (1 inch) in diameter. Roll them between your palms to make them smooth.
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9
Dredge each ball in flour, then dip into the egg wash, and finally roll in the breadcrumb mixture until evenly coated. For an extra-sturdy shell, dip them in the egg and breadcrumbs a second time.
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10
Heat the vegetable oil in a deep fryer or heavy pot to 180°C (350°F).
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11
Fry the bitterballen in batches of 5-6 at a time to avoid crowding the pot. Fry for 3-5 minutes until they are a deep, golden brown and crispy.
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12
Remove with a slotted spoon and drain on paper towels. Let them rest for 2-3 minutes before serving—the inside will be extremely hot!
💡 Chef's Tips
Chilling the ragout is non-negotiable; if the filling isn't ice-cold, the balls will fall apart in the fryer. Double-breading (Egg -> Crumbs -> Egg -> Crumbs) creates a 'safety' shell that prevents the filling from leaking out. If you don't want to cook beef from scratch, you can use very finely minced high-quality leftover pot roast. Ensure your oil is at the correct temperature; if it's too low, the balls will absorb grease and become soggy. These freeze beautifully! Freeze them on a tray after breading but before frying, then fry directly from frozen for 5-7 minutes.
🍽️ Serving Suggestions
Serve hot with a side of spicy Dutch mustard or a sharp Dijon for dipping. Pair with a crisp, cold Dutch Pilsner or a Belgian Blonde Ale to cut through the richness. Include them as part of a 'Bittergarnituur' platter with cheese cubes, pickles, and mini spring rolls. Serve on a wooden board for an authentic Amsterdam brown-cafe aesthetic. Add a few sprigs of fried parsley on top for a professional, herbaceous garnish.