Name: Bitterballen - Dutch Meatball Hors d'Oeuvre
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: 4 tbsp butter (60 ml); 1/2 lb ground beef (250 g, or veal); 1/4 cup carrot (60 ml, diced); 1/2 cup onion (60 ml, finely chopped ); 1 cup beef broth (250 ml, or milk); 1 tbsp lemon juice (15 ml, fresh ); 2 tbsp parsley (20 ml, finely chopped); 5 tbsp all-purpose flour (75 ml); 1/2 cup dry bread crumbs (125 ml); 1 tsp egg (beaten with 1(5 ml) water); 1 grate fresh nutmeg; oil (deep frying); salt (to taste); ground black pepper (to taste)

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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.

4.52 from 54 votes

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Course: Canapes

Cuisine: Dutch

Keyword: Beef, Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 2 hours 35 minutes

Servings: meatballs

Calories: 150kcal

Ingredients

4 tbsp butter 60 ml
1/2 lb ground beef 250 g, or veal
1/4 cup carrot 60 ml, diced
1/2 cup onion 60 ml, finely chopped
1 cup beef broth 250 ml, or milk
1 tbsp lemon juice 15 ml, fresh
2 tbsp parsley 20 ml, finely chopped
5 tbsp all-purpose flour 75 ml
1/2 cup dry bread crumbs 125 ml
1 tsp egg beaten with 1(5 ml) water
1 grate fresh 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.
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.
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.
Cook this for 2 to 3 minutes, then add the beef broth or milk.
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.
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).
Drain on paper towels and serve immediately.