Bitterballen are one of the most beloved snacks in the Netherlands, often enjoyed with a cold beer and served in pubs and cafés across the country. These bite-sized, deep-fried balls of savory goodness are traditionally made from a thick, roux-based beef ragout, which is breaded and fried until golden and crispy. Bitterballen are similar to Dutch croquettes, but they are smaller in size and typically served as an appetizer or snack.
In this comprehensive guide, we’ll take you through how to make authentic bitterballen at home, including tips for getting the perfect texture and flavor. If you love crispy, savory bites, this recipe is sure to become one of your favorites.
Ingredients for Making Bitterballen
Making bitterballen from scratch requires a few key ingredients to create the rich, flavorful filling and the crispy coating.
For the Filling (Ragout)
- 1 lb (450g) cooked beef or shredded roast beef: The traditional filling for bitterballen is made with tender, slow-cooked beef.
- 4 tablespoons unsalted butter: Forms the base of the roux.
- 1/2 cup all-purpose flour (60g): Used to thicken the filling.
- 1 cup beef broth (240ml): Adds richness and depth to the ragout.
- 1 small onion, finely chopped: For flavor.
- 1 tablespoon Dijon mustard: Adds a slight tang to balance the richness.
- 1/4 teaspoon ground nutmeg: A classic spice for bitterballen.
- Salt and black pepper to taste: To season the filling.
- Fresh parsley, chopped (optional): For a bit of freshness and color.
For the Breading
- 1 cup all-purpose flour: For coating the bitterballen before frying.
- 2 large eggs, beaten: To help the breadcrumbs stick.
- 1 1/2 cups breadcrumbs: Panko or regular breadcrumbs work well for a crispy coating.
For Frying
- Vegetable oil or canola oil: Enough to fill a deep fryer or a large pot with about 2-3 inches of oil for frying.
Step-by-Step Guide to Making Bitterballen
Step 1: Prepare the Beef Filling
- Cook the Beef (If Needed): If you don’t already have cooked beef on hand, you can start by boiling or roasting beef chuck or brisket. Simmer the beef in beef broth for several hours until it’s tender and easily shredded. Once cooked, let it cool slightly and shred it into small pieces. Set aside.
- Make the Roux: In a large pan over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the flour and cook for another 2-3 minutes to form a roux. The mixture should turn a light golden color.
- Add the Broth and Seasonings: Gradually whisk in the beef broth, making sure to eliminate any lumps. Continue stirring until the mixture thickens into a smooth sauce, about 5 minutes. Add the shredded beef, Dijon mustard, nutmeg, salt, pepper, and parsley (if using). Stir well to combine.
- Chill the Filling: Transfer the beef mixture to a shallow dish, spread it out evenly, and let it cool to room temperature. Once cooled, cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, until the filling is firm enough to shape.
Step 2: Shape the Bitterballen
- Form the Balls: Once the filling has chilled and firmed up, use your hands or a small scoop to shape the mixture into small balls, about 1-1.5 inches in diameter. Place the formed balls on a baking sheet lined with parchment paper.
- Bread the Bitterballen: Prepare three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs. Roll each beef ball in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure each ball is fully coated for a crispy finish.
- Chill the Breaded Balls: Once all the bitterballen are breaded, place them in the refrigerator to chill for at least 30 minutes. This helps the coating adhere better during frying.
Step 3: Fry the Bitterballen
- Heat the Oil: In a deep fryer or large, heavy-bottomed pot, heat the oil to 350°F (175°C). Make sure the oil is deep enough to fully submerge the bitterballen.
- Fry in Batches: Fry the bitterballen in small batches, being careful not to overcrowd the pot. Fry for about 3-4 minutes, or until they are golden brown and crispy on the outside.
- Drain the Bitterballen: Use a slotted spoon to remove the bitterballen from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Step 4: Serve the Bitterballen
Bitterballen are best served hot, straight from the fryer. They are often accompanied by Dijon mustard for dipping, which adds a zesty contrast to the rich filling. Serve them as an appetizer or snack, perfect for sharing with friends and family.
Tips for Making the Perfect Bitterballen
1. Use the Right Meat
While beef is the traditional choice for bitterballen, you can experiment with other meats like chicken, veal, or even mushrooms for a vegetarian version. The key is to use meat that is tender and easy to shred for a smooth filling.
2. Chill the Filling
Chilling the filling is essential for making it easier to shape the balls. If the filling is too soft, it will be difficult to handle and may fall apart during frying.
3. Double Breading for Extra Crunch
For an extra crispy coating, you can double bread the bitterballen by repeating the egg and breadcrumb steps. This adds an additional layer of crunch to the exterior.
4. Keep the Oil Temperature Consistent
To ensure the bitterballen fry evenly and don’t become greasy, maintain the oil temperature at around 350°F (175°C). If the oil is too cool, the bitterballen may absorb too much oil and become soggy; if too hot, they may brown too quickly without cooking the filling inside.
5. Make Ahead and Freeze
Bitterballen freeze very well. You can prepare and bread the bitterballen, then freeze them before frying. When ready to cook, simply fry them from frozen, adding an extra 1-2 minutes to the frying time.
Variations of Bitterballen
1. Chicken Bitterballen
For a lighter version, replace the beef with shredded chicken. The process remains the same, and the chicken adds a different flavor and texture to the snack.
2. Vegetarian Bitterballen
For a vegetarian twist, you can make the filling with mushrooms or lentils. Sauté the mushrooms with onions and garlic, then follow the same steps to make the roux and form the balls.
3. Cheese Bitterballen
Add some shredded Gouda or Edam cheese to the beef filling for a cheesy surprise inside the bitterballen. The cheese melts into the filling, creating an even richer flavor.
4. Seafood Bitterballen
For a unique variation, try using finely chopped shrimp or crab in place of beef. Pair it with lemon zest and dill to enhance the seafood flavor.
FAQs About Making Bitterballen
1. Can I use store-bought shredded meat?
Yes, you can use pre-cooked shredded beef or any leftover roast beef for this recipe, which saves time. Just ensure the meat is tender and finely shredded.
2. How long can I store bitterballen before frying?
You can store breaded bitterballen in the refrigerator for up to 2 days before frying. If you want to store them longer, freeze them for up to 3 months and fry from frozen.
3. Can I bake bitterballen instead of frying?
While frying gives the traditional crispy texture, you can bake bitterballen at 400°F (200°C) for about 20 minutes, turning halfway through, until golden brown. They won’t be as crispy as fried, but they’ll still be delicious.
4. What is the best dipping sauce for bitterballen?
The classic dipping sauce for bitterballen is Dijon mustard, but you can also try other sauces like horseradish aioli, garlic mayo, or spicy mustard for different flavors.
5. Can I make gluten-free bitterballen?
Yes, to make gluten-free bitterballen, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for the coating.
Conclusion
Bitterballen are a delightful Dutch snack that’s perfect for any occasion, from family gatherings to casual parties. The combination of the crispy exterior and the rich, savory filling makes them a crowd favorite. With a little time and effort, you can make these delicious meatballs at home, impressing your guests with a taste of traditional Dutch cuisine. Whether served with mustard or your favorite dipping sauce, bitterballen are sure to be a hit.