Little bites of savory, beefy goodness are fried up and served with stone-ground mustard to make authentic Dutch Bitterballen.
It seems like every culture has their own rendition of a round, deep-fried ball of meat-stuffed starchy goodness, and each version typically makes a fantastic appetizer. The Cajuns have their boudin balls, the Japanese have their takoyaki, Israelis have their lachmaziks, and the Dutch have bitterballen.
The interesting thing about bitterballen is that the mixture is first cooked in a saucepan on the stove. It’s basically a beefy mixture that’s thickened with a roux, then chilled until you can roll it into balls. You then dip the balls in eggs and crispy breadcrumbs before frying them to a beautiful golden brown.
As for flavor, there’s nothing bitter about bitterballen. Rather, it’s a savory, beefy bite with a satisfying crunch from the fried exterior. I like serving them with stone-ground mustard, but they go great with beef gravy, horseradish sauce, or even pepper jelly.
Are Bitterballen Healthy?
Tasty and filling? Yes. But healthy, not so much. Bitterballen are essentially a deep-fried beef gravy snack, so it’s really hard to call them healthy. As far as nutrition, the beef contains protein and iron, plenty of B vitamins, and minerals like potassium and magnesium. But I’d be lying if I said this tasty bite was low in fat or calories. To make bitterballen a little healthier, substitute half the beef for chopped raw mushrooms, and add those in with the onions so they cook down properly. Alternatively, use pulled chicken or turkey instead of beef.
A Brief History Of Bitterballen
Today, you’re most likely to find bitterballen in pubs in the Netherlands, served alongside mugs of beer, but these tasty morsels were probably first made by the Spanish during their occupation of the Netherlands in the 16th century. Far from home and craving their tapas, they repurposed a traditional Dutch bread ragout into small balls, which were then deep-fried. The word bitterballen, which is the plural form of bitterbal, actually refers to the alcoholic drinks (bittertje) with which they were originally served. In the Netherlands, bitterballen are also served as part of a bittergarnituur, a selection of savory snacks typically enjoyed with drink.
How Do I Store Leftovers?
Bitterballen are best enjoyed when warm, right out of the fryer. But if you’ve made too much, the leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating. To reheat, I recommend using the oven or an air fryer to resurrect the crispy crunch!
Serving Suggestions
Bitterballen are best with stone-ground mustard, in my opinion, but you can serve them with plenty of other dipping sauces. This Chipotle Aioli, for example, creates quite a different flavor contrast for the beefy bitterballen. I also enjoy these with a Spicy BBQ Sauce on the side.
Like its oblong-shaped cousin, kroketten, you could definitely make a meal out of bitterballen. Simply line up a few inside a hoagie roll or a hot dog bun, and top it with your favorite mustard and some Pickled Cucumbers. Serve it with some veggies for added nutrition, such as a Tossed Salad or a German Cucumber Salad.
Ingredients
- ½ cup unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ¾ cup all-purpose flour
- 2 cups beef broth
- 1 pound cooked beef finely shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon fresh parsley chopped
- 2 large eggs beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Melt butter in a saucepan over medium heat. Add onion and garlic, cooking until soft and translucent.
- Stir in flour gradually until well combined with the butter, forming a roux. Slowly add beef broth, stirring continuously to prevent lumps, until the mixture thickens.
- Add shredded beef to the roux along with salt, pepper, nutmeg, and parsley. Mix well and cook for an additional 2-3 minutes. Remove from heat and let cool to room temperature, then refrigerate for at least 3 hours, until firm.
- Once chilled, shape the mixture into small balls. Dip each ball first in beaten eggs, then roll in breadcrumbs to coat evenly.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the bitterballen in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
- Serve hot with your choice of mustard or dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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