Bitterballen (Dutch meatballs)

Story behind the dish

Imagine wandering through charming Dutch streets, where the aroma of savory snacks fills the air. Among these delights, bitterballen hold a special place—a comforting, crispy meatball treat that’s perfect for sharing with friends. Originating from the Netherlands, these bite-sized morsels are rich, hearty, and full of flavor, making them a beloved pub snack that has traveled the world. Making them at home brings a piece of Dutch gezelligheid right to your table, turning simple ingredients into a delightful culinary experience.

Ingredients

• 1/2 cup (1 stick) or 4 oz (113 g) butter
• 1 1/4 cups (6 oz or 170 g) all-purpose flour, divided
• 3 cups (24 fl oz or 700 ml) beef stock
• 2 oz (1 small) onion, finely chopped
• 1 tablespoon chopped fresh parsley
• 14 oz (400 g) cooked beef, shredded
• Pinch of salt
• Pinch of black pepper
• Pinch of ground nutmeg
• 2 tablespoons (1 oz or 28 g) all-purpose flour
• 2 large eggs, beaten
• 1/2 cup (1.4 oz or 40 g) breadcrumbs

Step-by-step

1. Melt the butter in a skillet or pan over medium heat. Once melted, gradually add 1 1/4 cups (6 oz or 170 g) flour, stirring continuously to form a smooth, thick paste (roux).
2. Slowly pour in the beef stock, stirring constantly to ensure the roux absorbs the liquid completely. Continue simmering on low heat for a couple of minutes while stirring.
3. Add the chopped onion, parsley, and shredded beef to the mixture. Keep stirring until the mixture thickens into a heavy, sauce-like consistency. It should be dense and cohesive.
4. Transfer the thickened mixture into a shallow dish, cover it with plastic wrap, and refrigerate for several hours or until fully solidified.
5. Once chilled, take a heaping tablespoon of the firm mixture and roll it quickly into a small ball. Lightly roll the ball in flour, then dip into beaten eggs, and finally coat evenly with breadcrumbs. Make sure the egg covers the entire surface.
6. Refrigerate the prepared balls while you heat oil in your fryer or deep pot to 190°C (375°F).
7. Fry the bitterballen in batches of four for about 3-4 minutes, or until they turn a golden, crispy brown.
8. Remove with a slotted spoon and drain briefly on paper towels. Serve hot with a side of grainy or spicy mustard for dipping.

Chef’s tips & serving ideas

• For extra flavor, add a dash of Worcestershire sauce or a pinch of smoked paprika to the sauce before chilling.
• Serve these tasty Dutch meatballs with a slice of fresh bread or over a bed of warm buttered potatoes for a hearty meal.

Closing thoughts

While the origins of bitterballen are rooted in Dutch taverns, their crispy exterior and savory filling make them a universal crowd-pleaser. Making these at home is a wonderful way to share a piece of Dutch culinary heritage, whether for a cozy weekend treat or a lively gathering. With a little patience and plenty of enthusiasm, you’ll create a batch of irresistibly delicious bitterballen that bring smiles and a touch of gezelligheid to your table.