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.
