Name: Bitterballen - Dutch Meatball Hors d'Oeuvre
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: 4 tbsp butter; 1/2 lb ground beef (or veal); 1/4 cup carrot (diced); 1/2 cup onion (finely chopped ); 1 cup beef broth (or milk); 1 tbsp lemon juice (fresh ); 2 tbsp parsley (finely chopped); 5 tbsp all-purpose flour; 1/2 cup bread crumbs; 1 tsp eggs (free range beaten with 5 ml water); 1 grate nutmeg; oil (deep frying); salt (to taste); ground black pepper (to taste)

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Bitterballen – Dutch Meatball Hors d’Oeuvre are delicious bread crumbed meatballs that have been deep fried. Everything about that sentence sounds tasty. These morsels can be served as a starter and as a canape with a small dish of dipping sauce. My favourite has to be either a salsa dip or a mustard and mango dip.

Bitterballen – Dutch Meatball Hors d’Oeuvre

A tasty recipe from Holland that is simple yet produces superb meatballs. Serve with a mustard sauce for a treat.

4.50 from 58 votes

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Course: Canapes

Cuisine: Dutch

Keyword: Beef, Breadcrumbs, Dairy, Eggs, Herbs, Nuts, Salad, Stock, Vegetables

Prep Time: 15

Cook Time: 20

Total Time: 2 35

Servings: meatballs

Calories: 150kcal

Ingredients

4 tbsp butter
1/2 lb ground beef or veal
1/4 cup carrot diced
1/2 cup onion finely chopped
1 cup beef broth or milk
1 tbsp lemon juice fresh
2 tbsp parsley finely chopped
5 tbsp all-purpose flour
1/2 cup bread crumbs
1 tsp eggs free range beaten with 5 ml water
1 grate nutmeg
oil deep frying
salt to taste
ground black pepper to taste

Instructions

Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender.
1/2 lb ground beef, 1/4 cup carrot, 1/2 cup onion, 4 tbsp butter
Drain the meat in a colander, then place in a mixing bowl.
Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine.
1 tbsp lemon juice, 1 grate nutmeg, salt, ground black pepper, 2 tbsp parsley
Set the meat mixture aside.
Heat the remaining 3 tablespoons (45 ml) of butter in a saucepan over moderate heat and stir in the flour to make a roux.
4 tbsp butter, 5 tbsp all-purpose flour
Cook this for 2 to 3 minutes, then add the beef broth or milk.
1 cup beef broth
Continue heating, stirring constantly, until the sauce boils and becomes quite thick.
Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid.
When the mixture has solidified, roll it into balls about 1 inches (2.5 cm) in diameter, using your hands.
Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again.
1/2 cup bread crumbs, 1 tsp eggs
Fry a few at a time in a deep fryer with at least 2 inches (5 cm) of oil at 375F (190C) until golden (about 2 to 3 minutes).
oil
Drain on paper towels and serve immediately.