Bitterballen
Balls of stiff meat ragout in breadcrumbs, deep-fried and served with mustard.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the beef in the stock for ninety minutes, until completely tender, and shred it fine.
Fry the onion in butter, stir in the flour and cook it three minutes without letting it colour.
Pour in the hot stock in a thin stream and cook it to a very thick paste, about ten minutes.
Stir in the meat, parsley, nutmeg, salt and pepper, spread it in a dish and chill it four hours.
Roll the set mixture into walnut-sized balls with damp hands.
Coat them in flour, egg and crumbs, chill them twenty minutes, then repeat the egg and crumbs.
Fry at 180 °C for three minutes, to a deep gold, and serve with mustard.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Globered13 · Public domain