Bitterballen Recipe
Six homemade crispy beef ragout balls, served.
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Ingredients
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Main Ingredients
Method
Preparation of Beef Ragout
- 1
Cook the Onion and Garlic
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 2
Brown the Ground Beef
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, black pepper, and ground nutmeg.
- 3
Make the Roux
Sprinkle the all-purpose flour over the browned beef mixture and stir to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
- 4
Add Beef Broth
Gradually pour in the beef broth while stirring continuously to prevent lumps from forming. Cook until the mixture thickens, about 5-7 minutes.
- 5
Forming and Frying Bitterballen
- 6
Shape the Balls
Once the beef ragout mixture has cooled, use your hands to form small balls, about the size of a golf ball.
- 7
- 8
Bread the Balls
Dip each beef ball first into the beaten eggs, allowing excess to drip off, then roll in the breadcrumbs to coat evenly.
- 9
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 10
Fry the Bitterballen
Carefully add the breaded balls to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
- 11
Drain and Serve
Remove the fried bitterballen and place them on paper towels to drain excess oil. Serve hot with mustard or your favorite dipping sauce.
