Menu
German Meatballs German Meatballs
Classic Swedish Meatballs Classic Swedish Meatballs
Hoisin Meatballs Hoisin Meatballs
German Meatballs and Gravy German Meatballs and Gravy
Norwegian Meatballs Norwegian Meatballs
Danish Meatballs with Pan Gravy Danish Meatballs with Pan Gravy
Sweet 'n' Spicy Meatballs Sweet 'n' Spicy Meatballs
Bavarian Meatballs Bavarian Meatballs
Chinese Meatballs Chinese Meatballs
Quick and Easy Swedish Meatballs Quick and Easy Swedish Meatballs
Simple Swedish Meatballs Simple Swedish Meatballs
Hoisin Cocktail Meatballs Hoisin Cocktail Meatballs
German Meatballs with Gingersnap Gravy German Meatballs with Gingersnap Gravy
Easy Swedish Meatballs Easy Swedish Meatballs
Polish Meatballs with Sour Cream Sauce Polish Meatballs with Sour Cream Sauce
Passover Meatballs Passover Meatballs
Best Swedish Meatballs Best Swedish Meatballs
Swedish Dill Meatballs Swedish Dill Meatballs
Swedish Meatball Soup Swedish Meatball Soup
Flavorful Swedish Meatballs Flavorful Swedish Meatballs

Dutch Meatballs (Bitterballen)

3 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. + chilling Cook: 5 min./batch

Makes

2-1/2 dozen

Updated: Oct. 14, 2022
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
Dutch Meatballs (Bitterballen)
Dutch Meatballs (Bitterballen) Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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 large eggs
  • 1 teaspoon 2% milk
  • 1 teaspoon canola oil
  • Oil for deep-fat frying
  • Stone-ground mustard, optional

Directions

  1. 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.
  2. 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 coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°.
  3. 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.

Nutrition Facts

1 each: 72 calories, 5g fat (1g saturated fat), 22mg cholesterol, 88mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.