Bitterballen I

Bitterballen I Recipe from Netherlands | Ingredients, Directions

Region / culture: Netherlands | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Bitterballen are a quintessential Dutch snack, perfect for any occasion, from casual get-togethers to sophisticated cocktail parties. These savory, deep-fried morsels are essentially roux-based meatballs, traditionally filled with beef or veal, coated in breadcrumbs, and served with a side of mustard for dipping. This recipe offers a step-by-step guide to creating the perfect bitterballen, ensuring a crispy exterior and a rich, flavorful interior that's sure to impress your guests.

History

The origins of bitterballen can be traced back to the Netherlands, where they have been a staple in Dutch cuisine for centuries. Initially, they were a way to repurpose leftover meat, combining it with a thick roux, shaping it into balls, and then frying them to golden perfection. Over time, bitterballen evolved into a beloved snack, commonly enjoyed in bars and at social gatherings, often accompanied by a cold beer. Their name, "bitterballen," is derived from "bittergarnituur," a term for snacks typically served with bitters, although they are now enjoyed with a variety of beverages.

Ingredients

200 g veal shoulder, cubed
1 bouquet garni
400 ml beef stock
30 g butter
30 g flour
salt and pepper
nutmeg
2 eggs
100 g breadcrumbs
sunflower oil (for frying)
French mustard

How to prepare

In a pan, place the meat, bouquet garni, and beef stock. Slowly bring to a boil and simmer for about 1 hour until the meat is tender.
Strain off 200 ml of stock into a measuring jug.
Slice the cooked meat very thinly.
Melt the butter in a pan and stir in the flour.
Add the stock while stirring, and continue stirring until the sauce is thick and smooth.
Leave the sauce to cook gently for about 2 minutes.
Stir in the meat and add salt, pepper, and nutmeg to taste.
Pour the ragout onto a flat plate and refrigerate until firm. (It is best to make this one day in advance).
In a deep plate, beat the eggs with one tablespoon of water.
Shape the ragout into 24 balls (a little bit smaller than a golf ball) and roll them in the breadcrumbs.
Then roll them in the beaten eggs and breadcrumbs again.
Repeat until well coated.
Heat oil in a deep fat fryer to 180°C.
Deep fry the croquettes, 6 at a time, for 3-4 minutes until they are brown and crisp.
Drain them on a paper towel.
Serve the warm bitterballen on a plate with a serving of mustard next to it.

Variations

1. Chicken Bitterballen: Substitute the veal with cooked, shredded chicken for a lighter version.
2. Vegetarian Bitterballen: Use a mixture of finely chopped mushrooms and lentils in place of meat for a vegetarian alternative.
3. Cheese Bitterballen: Add small cubes of Gouda or Edam cheese to the ragout mixture for a gooey, cheesy center.

Cooking Tips & Tricks

1. For the best texture, chill the ragout mixture for at least a few hours or overnight. This makes it easier to shape the balls and ensures they hold together when fried.

2. Double-coating the bitterballen with breadcrumbs and egg wash is key to achieving a crispy exterior. Ensure each ball is thoroughly coated during each step.

3. Maintain the oil temperature at 180°C to ensure the bitterballen cook evenly and achieve a golden-brown color without absorbing too much oil.

4. Fry in small batches to keep the oil temperature stable and to prevent the bitterballen from sticking together.

5. Serve immediately after frying for the best texture and flavor, accompanied by French mustard for dipping.

Serving Suggestions

Bitterballen are traditionally served hot with a side of mustard for dipping. They make an excellent appetizer or snack, especially when paired with a cold beer or a glass of white wine. For a more substantial meal, serve them alongside a fresh salad or a portion of fries.

Cooking Techniques

Deep-frying is the traditional method for cooking bitterballen, providing their signature crispy texture. For a healthier alternative, you can try baking them in a preheated oven at 200°C until golden brown, though the texture will be slightly different.

Ingredient Substitutions

1. Gluten-Free: Use gluten-free flour and breadcrumbs to make a gluten-free version.

2. Dairy-Free: Substitute the butter with a dairy-free alternative like margarine.

Make Ahead Tips

The ragout mixture can be prepared up to two days in advance and stored in the refrigerator, making it easy to shape and fry the bitterballen just before serving.

Presentation Ideas

Serve bitterballen on a platter with a bowl of mustard in the center for dipping. Garnish with a sprinkle of finely chopped parsley for a touch of color.

Pairing Recommendations

Bitterballen pair wonderfully with a variety of beverages. Try them with a cold lager, a crisp white wine, or even a non-alcoholic sparkling water for a refreshing contrast to their rich flavor.

Storage and Reheating Instructions

Store leftover bitterballen in an airtight container in the refrigerator for up to two days. Reheat in an oven at 180°C until heated through and crispy.

Nutrition Information

Calories per serving

A serving of bitterballen contains approximately 200-250 calories. The exact calorie count can vary based on the size of the servings and the specific ingredients used.

Carbohydrates

Each serving of bitterballen contains approximately 15-20 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the flour and breadcrumbs used for the roux and coating. Carbohydrates are essential for energy, so these snacks can provide a quick boost, though they should be enjoyed in moderation due to their deep-fried nature.

Fats

Bitterballen are relatively high in fats due to the frying process, with each serving containing about 10-15 grams of fat. The fats primarily come from the oil used for frying and the butter in the roux. While fats are an essential part of the diet, it's important to consume them in moderation, especially when it comes to saturated fats.

Proteins

Each serving of bitterballen offers a good source of protein, with approximately 10-12 grams per serving. The protein comes from the veal or beef used in the filling, making these snacks a satisfying option that can help with muscle repair and growth.

Vitamins and minerals

Bitterballen provide a range of vitamins and minerals, particularly those found in the meat and eggs, such as B vitamins, iron, and zinc. These nutrients are essential for energy production, immune function, and overall health.

Alergens

Common allergens in this recipe include gluten (from flour and breadcrumbs), eggs, and dairy (from butter). Those with allergies or sensitivities to these ingredients should exercise caution.

Summary

Bitterballen are a delicious, albeit indulgent, snack. While they offer protein and some essential nutrients, they are also high in fats and calories. Enjoying them in moderation as part of a balanced diet is the best approach.

Summary

Bitterballen are a beloved Dutch snack, perfect for any occasion. This recipe provides a step-by-step guide to creating delicious, crispy bitterballen filled with a rich meat ragout. With tips on preparation, nutrition information, and serving suggestions, you'll be able to enjoy these traditional treats at home, bringing a taste of the Netherlands to your kitchen.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Bitterballen. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, always creating delicious dishes that filled our home with warmth and love.

One day, as I sat at her kitchen table watching her work her magic, she pulled out a tattered old cookbook from the shelf. She flipped through the pages, her eyes lighting up as she landed on a recipe for Bitterballen. She explained to me that Bitterballen were a traditional Dutch snack, crispy on the outside and creamy on the inside, made with a savory meat filling.

I was immediately intrigued and begged my grandmother to teach me how to make them. She smiled and agreed, knowing that this recipe would become a treasured part of our family's culinary heritage.

We gathered the ingredients together - flour, butter, milk, beef broth, minced meat, and a variety of spices. My grandmother guided me through the steps, showing me how to make the roux, mix in the meat filling, and shape the mixture into small balls.

As we worked side by side in the kitchen, my grandmother shared stories of her own childhood and how she had learned to make Bitterballen from her own grandmother. I listened intently, soaking up every detail and feeling a deep connection to my family's past.

Finally, we placed the Bitterballen in the hot oil to fry, the sizzling sound filling the air with a tantalizing aroma. I watched with anticipation as they turned golden brown, the crust crackling as it crisped up.

When they were done, my grandmother carefully lifted them out of the oil and placed them on a plate, the Bitterballen glistening with a delicious sheen. I couldn't wait to taste them, to savor the flavors and textures that I had worked so hard to create.

As I bit into the first Bitterbal, my taste buds exploded with delight. The crispy crust gave way to a rich, creamy center that melted in my mouth, the savory filling bursting with a symphony of flavors. I closed my eyes and savored every bite, feeling a sense of accomplishment and pride wash over me.

From that day on, Bitterballen became a staple in our family's kitchen. I would make them for special occasions, sharing them with friends and loved ones who marveled at the deliciousness of this traditional Dutch snack.

Over the years, I have continued to make Bitterballen, honing my skills and perfecting the recipe with each batch. Every time I fry them up in my kitchen, I am transported back to that day with my grandmother, the smell of sizzling oil and the taste of savory goodness filling me with warmth and nostalgia.

Bitterballen will always hold a special place in my heart, a reminder of the bond between generations and the joy of sharing food with those we love. And as I pass this recipe down to my own grandchildren, I know that it will continue to be a treasured part of our family's culinary legacy for years to come.