Bitterballen (Dutch Meatballs)

Ingredients

• 100 gbutter, for roux
• 150 gall-purpose flour, for roux
• 700 mlbeef stock
• 30 gonion, finely chopped
• 1 tbspparsley, fresh, chopped
• 400 gbeef, shredded cooked beef (braised or leftover)
• salt
• black pepper
• nutmeg
• 50 gall-purpose flour, for coating the balls
• 2eggs, beaten, for coating
• 50 gbreadcrumbs, fine, for coating

Method

1. 1

   Melt the butter in a pan over medium-low heat. Add the 150 g flour little by little, stirring constantly, until it forms a thick, smooth paste (a roux) — let it cook for a minute so it loses its raw-flour taste. Slowly stir in the stock a splash at a time, letting the roux absorb each addition before adding more. Simmer for a couple of minutes on low heat while you stir in the onion, parsley, and shredded beef. The mixture should thicken into a heavy, very thick sauce. Season with salt, pepper, and nutmeg.

2. 2

   Pour the mixture into a shallow container, cover, and refrigerate for several hours or overnight until solidified.

3. 3

   Take heaped tablespoon portions of the cold mixture and quickly roll into small balls. Coat each ball in flour, then beaten egg, then breadcrumbs, ensuring full coverage. Refrigerate while the oil heats.

4. 4

   Heat oil in a deep fryer or deep saucepan to 190°C (375°F). Fry 4 bitterballen at a time until golden brown all over, about 3–4 minutes. Drain on paper towels.

5. 5

   Serve hot with grainy or spicy mustard for dipping.