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Dutch Meatballs (Bitterballen)

 Dutch Meatballs (Bitterballen)
I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! —Tracey Rosato, Markham, Ontario
30 ServingsPrep: 30 min. + chilling Cook: 5 min./batch


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup beef broth
  • 1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1-1/3 cups dry bread crumbs
  • 2 eggs
  • 1 teaspoon milk
  • 1 teaspoon canola oil
  • Oil for deep-fat frying
  • Stone-ground mustard, optional


  • In a large saucepan, melt butter over medium heat. Stir in flour
  • until smooth. Gradually add broth; bring to a boil. Cook and stir
  • for 1 minute or until thickened. Carefully add meat and parsley;
  • cook and stir for 2-5 minutes or until meat is no longer pink. Stir
  • in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for
  • 3-4 hours or until chilled.
  • Place bread crumbs in a small shallow bowl. In another bowl, whisk
  • the eggs, milk and oil. Drop meat mixture by tablespoonfuls into
  • bread crumbs; shape into balls. Dip meatballs in egg mixture, then

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Dutch Meatballs (Bitterballen) (continued)

Directions (continued)

  • coat again with crumbs. In an electric skillet or deep fryer, heat
  • oil to 375°.
  • Fry meatballs, a few at a time, for 2-4 minutes or until golden brown
  • on all sides. Drain on paper towels. Serve hot with mustard if
  • desired.
  • Yield: 2-1/2 dozen.
Nutritional Facts: 1 meatball (calculated without mustard) equals 72 calories, 5 g fat (1 g saturated fat), 22 mg cholesterol, 88 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.