Dutch Meatballs (Bitterballen)
Total TimePrep: 30 min. + chilling Cook: 5 min./batch
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Yes I agree with other posters. Authentic bitterballen need a nice pure beef/meat ragout, onions garlic etc, not chunks of quick cooked beef. The ragout is cooked slow and long till the meat becomes so soft you can cut it with a spoon, you then press it with a fork into a rich stringy paste which is thickened with either flour or gelatine (they use gelatin in the commercial ones). The mixture is allowed to set in the chiller. Once it's chilled its easy to roll or scoop into perfect balls, then breaded thickly so they don't leak when fried. Very easy and delicious. However it's quite difficult getting the perfect taste of Dutch bitterballen, and krokets, the commercial ones we all love and know from snackbars and pubs. Fear not because you can still make them very delicious by upgrading, adding red wine, herbs and spices to your taste. Cheese krokets are just as tasty, just bread a thick square slice of your favorite cheese and fry!
Fairly easy to make and tastes very good!! My daughter's favorite new party food!!
Thank you smulpaap. That way makes sense. I am very excited to make these for my father who is heritage is from the Netherlands. He fondly remembers many ethnic dishes his mother made when he was young.
I am Dutch and make bitterballen at least once a year as part of my New Year's Eve buffet. Bitterballen are made the same way one makes croquettes, just a different shape. The bitterballen in the Netherlands are made with meat that is cooked to the point where it falls apart. The best are referred to as meat threads, draadjes vlees. So you cook the seasoned meat till it falls apart, then add the flour to the pan and make a roux, add the liquid, water or broth depending on how well seasoned the meat was to begin with and cook until the flour has the consistency of extremely thick gravy. Then chill the mixture and once chilled you will be able to form balls which then are breaded. We like to double bread them so the filling does not leak out when they are fried. This also lets you fry them all at once and any leftovers can just be reheated in the oven. They also make a good sandwich filling the next day.
Because I am familiar with the bitterballen(original dutch name) I know to use cooked meat for this recipe. It is very tasty/gives better texture when cut fine.We add 1 TBlsp of gelatin and 1/8 mace increasing the pepper to 1/4 tsp.
Totally agree with other reviewers.. am sitting here thinking the picture looks so delicious, then read the instructions; now scratching my head with a puzzled look on my face. I want to make them but don't dare until the instructions are clear.
This recipe doesn't make sense. Are these chunks of breaded meat, or actual meatballs with ground beef?
Haven't made, but how do you get a meatball out of a 1/2" cube of steak? I thought ground meat works better.