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Bitterballen recipe

4 ratings

Bitterballen are deep-fried meaty balls, similar to croquettes, that come from Holland. Tender beef is mixed with a roux then rolled into balls and coated in breadcrumbs. Delicious served alongside Dijon mustard for dipping, this makes an interesting party food bite or starter. See method

Makes 28 balls
Takes 3 hrs plus cooling and at least 4 hrs chilling
111 calories / serving
Freezable

Ingredients

600g pack lean diced beef
2 small onions, 1 cut into wedges, 1 finely chopped
1 bay leaf
1 garlic clove, peeled
1 beef stock cube, made up to 900ml
100g unsalted butter
150g plain flour
1 tbsp Dijon mustard, plus extra to serve (optional)
15g fresh flat-leaf parsley, 10g finely chopped, 5g leaves picked
pinch of ground nutmeg
2 large eggs, beaten
90g golden breadcrumbs
sunflower oil, for deep-frying

Each serving contains

Energy
465kj
111kcal 6%
Fat
8g 11%
Saturates
3g 13%
Sugars
1g 1%
Salt
0.2g 4%

of the reference intake
Carbohydrate 5.4g Protein 5.1g Fibre 0.4g

Method

Put the beef in a lidded saucepan with the onion wedges, bay leaf and whole garlic clove. Add the stock, season with pepper, then bring to the boil. Reduce the heat to low then simmer, covered, for 1½-2 hrs until the meat is tender.
Strain, discarding the onion, bay leaf and garlic clove, and reserve 400ml of the cooking stock. Remove the beef with a slotted spoon, then shred using a fork and sharp knife. Set aside.
Melt the butter in a saucepan over a low-medium heat and fry the chopped onion for 2-3 mins until soft. Stir in 100g flour, then cook, stirring, for 2–3 mins to make a very thick and glossy paste. Add the reserved stock in 4-5 additions, whisking continuously, until fully combined, smooth and thick. Remove from the heat. Stir through the shredded beef, mustard, chopped parsley and nutmeg; season with pepper. Transfer to a container, smooth down the surface and leave to cool for 10 mins, before covering with clingfilm. Chill for at least 4 hrs or overnight.
With slightly damp hands, roll the firmed beef mixture into 28 equal balls (about 30g each). Put the remaining flour in a shallow bowl, the beaten egg in a second bowl and the breadcrumbs in a third. Roll each ball in the flour, then the egg, then the breadcrumbs to coat.
Add enough oil to a large saucepan to come halfway up the sides and heat until it reaches 180°C on a kitchen thermometer (or a cube of bread browns in 15 secs). Fry the bitterballen in batches for 3-4 mins until golden and piping hot throughout. Use a slotted spoon to transfer to a plate lined with kitchen paper. Serve hot with the remaining parsley leaves and extra Dijon mustard, if you like.

Freezing and defrosting guidelines

Follow the recipe until the end of step 4, then freeze. Deep-fry from frozen for 4-5 mins until golden and piping hot throughout. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.