These crisp meatballs, filled
with a creamy ragout, were
originally created to use up
leftovers, but are now more
often found as a tasty
accompaniment to a
Dutch beer.
Makes 4-6 servings
Filling
1 small onion, finely chopped
50 g butter
2 tbsp all-purpose (plain) flour
300 ml beef stock or leftover
gravy
1 tbsp fresh parsley, chopped
400 g cooked beef, shredded
Salt and pepper
Nutmeg, grated
Crust
Vegetable oil, for frying
55 g all-purpose (plain) flour
2 eggs, beaten
85 g breadcrumbs
1. To make the roux (a mixture of
butter and flour used to
thicken sauces), fry the onion
in the butter until soft and
translucent, then stir in the
flour. Continue to cook until
the mixture is pale and
bubbling, then slowly whisk in
the beef stock to make a very
thick sauce.
2. Stir in the parsley and the
cooked beef and season with
the salt and pepper. Add a
grating of nutmeg, then set
aside to cool.
3. To make the bitterballen, take
a tablespoon of the cold beef
mixture and, with floured
hands, quickly roll it into a ball,
then coat with the beaten egg,
and then finally with the
breadcrumbs. Heat the oil until
shimmering hot, then fry in
batches until golden brown.
Serve with mustard.
Bitterballen
viking.com | 26
S P R I N G I S S U E 2 7
