Bitterballen

• Prep time: 45 mins

• Cook time: 15 mins

• Total time: 1 hr (plus chilling)

• Servings: 24 ballen

• Country of origin: Netherlands

• Description: Crispy deep-fried ragout balls filled with seasoned shredded beef or veal, serving as the ultimate Dutch bar snack.

• Presentation: Served piping hot on a wooden platter alongside coarse Dutch mustard for dipping.

• Ingredients:

  • 1/2 cup unsalted butter

  • 3/4 cup all-purpose flour

  • 2 cups rich beef broth

  • 1/2 lb cooked shredded beef

  • 2 tbsp finely chopped fresh parsley

  • 1/4 tsp ground nutmeg

  • Salt and pepper to taste

  • 2 eggs, beaten

  • 1 cup plain breadcrumbs

  • Oil for deep frying

• Step-by-step directions:

  • Melt butter in a saucepan, whisk in flour, and cook for 2 minutes to create a roux.

  • Slowly whisk in beef broth until a smooth, thick sauce forms.

  • Stir in shredded beef, parsley, nutmeg, salt, and pepper; simmer for 3 minutes.

  • Spread ragout into a flat dish, cover, and refrigerate for at least 3 hours until completely firm.

  • Scoop ragout and roll into bite-sized balls (about 1 inch diameter).

  • Coat each ball in breadcrumbs, dip into beaten egg, and coat again in breadcrumbs.

  • Deep fry in oil heated to 350°F (175°C) for 3-4 minutes until golden brown.

  • Drain on paper towels before serving.

• Optional variations: Replace shredded beef with chicken or mushroom ragout for a vegetarian alternative.

• Cooking tips: Double-coating in breadcrumbs prevents ragout from leaking out while deep frying.

• Nutrition facts:

  • Calories: 85 kcal

  • Fat: 5g

  • Carbohydrates: 7g

  • Protein: 3g