Bitterballen

Ingredients

For the Filling:
1 cup beef or veal stew meat, cooked and finely shredded
1/2 cup beef broth
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
Salt to taste
1 tablespoon chopped fresh parsley (optional)
For the Breading:
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs (preferably panko or fine breadcrumbs)
Vegetable oil for frying

Instructions

Prepare the Filling

In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes until it forms a roux.

Gradually whisk in the beef broth and heavy cream. Continue to cook, stirring constantly, until the mixture thickens and becomes smooth.

Add the shredded meat, Dijon mustard, nutmeg, black pepper, and salt. Mix well and cook for a few more minutes.

Remove from heat and stir in the chopped parsley if using. Let the mixture cool completely. Once cooled, refrigerate for at least 1-2 hours to firm up.

Shape the Bitterballen

Once the filling is firm, shape it into small balls, about 1 inch in diameter.

Bread the Bitterballen

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each ball in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure each ball is fully coated.

Fry the Bitterballen

Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C).

Fry the bitterballen in batches until they are golden brown and crispy, about 3-4 minutes.