Bitterballen
Crispy Dutch beef croquette balls — crunchy outside, creamy-meaty inside, served with mustard.
Comfort Food
Ingredients
- 50g butter
- 60g all-purpose flour
- 300ml beef broth
- 200g cooked beef or stew meat, very finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- Salt, pepper, pinch of nutmeg
- For coating:
- 1/2 cup flour
- 2 eggs, beaten
- 1.5 cups fine breadcrumbs
- Oil for deep frying
- Mustard for serving
Instructions
- 1 Melt butter in a saucepan. Whisk in flour and cook for 2 minutes to make a roux.
- 2 Gradually add beef broth, whisking constantly until very thick — thicker than a normal sauce. It should pull away from the sides of the pan.
- 3 Stir in finely chopped beef, parsley, Worcestershire sauce, salt, pepper, and nutmeg.
- 4 Spread mixture onto a flat plate or tray. Cover with cling film touching the surface. Refrigerate for at least 3 hours or overnight until completely firm.
- 5 Roll chilled mixture into walnut-sized balls (about 3cm). If sticky, wet your hands slightly.
- 6 Coat each ball: roll in flour, dip in beaten egg, roll in breadcrumbs. For extra crunch, dip in egg and breadcrumbs a second time.
- 7 Heat oil to 180°C (350°F). Fry bitterballen in small batches for 3-4 minutes until deep golden brown.
- 8 Drain on a wire rack. Let rest 2 minutes — the inside is extremely hot.
- 9 Serve with sharp Dutch mustard.
About This Recipe
Bitterballen are the Netherlands' favourite bar snack. These crispy deep-fried balls have a crunchy breadcrumb coating that gives way to a rich, creamy beef ragout inside. They're served everywhere — from brown cafés to football stadiums — always with a pot of sharp Dutch mustard for dipping.
The filling is essentially a thick roux-based beef stew that's chilled until firm, then rolled into balls and breaded. The contrast between the shattering crust and molten interior is what makes them irresistible. Warning: the inside is volcanic — let them cool for a moment.
