Bitterballen
Bitterballen are considered the most emblematic "bittergarnituur" — beer snack — of the Netherlands, apparently created in the nineteenth century as a way to use up leftover meat from larger ragouts, too little for a main course but enough to be turned into crispy croquettes. The name "bitterballen" refers to the custom of eating them alongside a glass of bitter — a traditional Dutch bitter liqueur — although today they're eaten just as often with beer. This snack has become a symbol of Dutch social "borrel" culture — an informal gathering, usually in the afternoon or evening, dedicated to drinks and conversation. No Dutch office gathering, party or festive event is considered complete without a tray of hot bitterballen, served with spicy mustard, a combination so widespread it's considered almost mandatory.
Beef ragout
A thick ragout of finely minced beef, slow-cooked with a roux, forms the croquette's core.
Chilled before shaping
The ragout is fully chilled, even refrigerated, so it can be shaped into compact balls.
Triple breaded
Each ball is coated in flour, beaten egg and breadcrumbs, often twice for an extra crispy layer.
With mustard
Served hot, alongside spicy Dutch mustard for dipping.
Ingredients 4 servings
- 400g beef, finely minced
- 500ml beef broth
- 60g butter
- 60g flour
- 1 small onion, finely chopped
- 1 tbsp chopped parsley
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 100g flour (for breading)
- 3 eggs, beaten
- 200g breadcrumbs
- Oil for frying
- Dutch mustard, for serving
How to make it
- 1SAUTÉ THE ONION: Melt part of the butter in a saucepan, sauté the chopped onion 2-3 minutes, until translucent.
- 2Add the minced beef, cooking and stirring 5 minutes, until browned.
- 3MAKE THE ROUX: Add the rest of the butter, then sprinkle the flour over the meat, stirring constantly 2 minutes, to cook off the raw flour taste.
- 4Gradually add the beef broth, stirring continuously, until you get a thick, pudding-like consistency.
- 5SIMMER: Let the mixture simmer 10 minutes over low heat, stirring often, then add the parsley, nutmeg, salt and pepper.
- 6CHILL: Pour the mixture into a tray, spread it evenly, cover with plastic wrap pressed directly onto the surface, and refrigerate at least 4 hours, ideally overnight.
- 7SHAPE THE BALLS: Take portions of the chilled mixture with a wet spoon, shape them into compact balls the size of a golf ball.
- 8PREPARE THE BREADING: Place the flour, beaten eggs and breadcrumbs in three separate bowls.
- 9Roll each ball in flour, then egg, then breadcrumbs; for an extra crispy layer, repeat the egg and breadcrumb steps.
- 10HEAT THE OIL: Heat the frying oil to 180°C.
- 11FRY: Fry the balls in batches, 3-4 minutes, until golden and crispy on the outside.
- 12SERVE: Remove onto paper towels, serve hot, with Dutch mustard on the side.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
