Bitterballen filled with beef
The traditional Dutch bitterbal with a beef filling. The recipe is easy and you'll get a very delicious snack.
Ingredients
Beef filling
- 1⅓ lbs rump roast lean, cubed
- 4 cups beef stock
- 1 teaspoon salt
- 1 onion
- 1 stick butter
- 1 cup all-purpose flour
- ⅛ teaspoon ground black pepper salt and nutmeg
- ⅙ teaspoon salt
- ⅛ teaspoon ground nutmeg
Breading
- 1 cup all-purpose flour
- 2 eggs L, slightly beaten
- 1 cup dry bread crumbs
Deep-frying
- sunflower oil for deep frying
Ingredients you need per step are listed below the step in Italic
Instructions
Beef filling
- Cook the meat (cubed beef) in the beef stock with 1 teaspoon salt for about 2-3 hours, until it’s fork-tender. Let it cool to room temperature and finely slice the beef. Take 2 cups (500 ml) of stock and set aside.1⅓ lbs rump roast, 4 cups beef stock, 1 teaspoon salt
- Slice the onion finely.1 onion
- Make a roux by melting the butter and glazing (browning) the onion for about 2 minutes.1 stick butter
- Then add the flour all at once and stir on heat for another 3 minutes.1 cup all-purpose flour
- Add the stock, whisk well and let it come to a boil (keep stirring). The roux absorbs all the liquid. Cook at a high simmer for another 5 minutes. Add the cooked soup meat (cubed beef).
- Add the nutmeg, pepper, and salt to the beef mixture.⅛ teaspoon ground black pepper, ⅙ teaspoon salt, ⅛ teaspoon ground nutmeg
- Take a cooled plate or oven dish (rinsed in cold water) spread the filling over the plate and cover with some plastic wrap and allow cooling down for at least 2 hours in the refrigerator (better to let it cool overnight).
Breading
- Put three bowls in front of you and fill the first one with flour, the second one with the eggs (beat the eggs), and the third one with bread crumbs.1 cup all-purpose flour, 2 eggs, 1 cup dry bread crumbs
- Take the filling and take a spoon of filling and make a ball of it. Roll it through the bowl with flour, then the eggs, and at last through the bread crumbs.
- Repeat the breading (crumbing) process again if you wish.
- Place on plate and repeat for the rest of the filling. Cover and refrigerate for 30 minutes.
Deep fry
- Heat your frying pan to 350°F/180°C (medium heat). Check the temperature by placing a small cube of bread in the heated oil, it should sizzle and brown in a minute or two.sunflower oil
- Deep-fry the bitterballen for about 3 to 4 minutes until done (golden brown).
- Serve mustard on the side.
Nutrition
Calories: 110kcal | Carbohydrates: 10g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1mg | Iron: 1mg
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