Dutch
Bitterballen
These Dutch bitterballen have a crisp breadcrumb shell and a soft, savory beef ragout center scented with nutmeg and parsley. Serve them hot with sharp Dutch mustard, as they would be alongside drinks in a brown café.
Watch it madeDouble Dutch · 1:20
Ingredients
- Cooked beef, finely shredded or minced150g
- Strong beef stock250ml
- Unsalted butter30g
- Plain flour35g
- Gelatin sheet1 small sheet
- Cold wateras needed
- Fresh parsley, finely chopped1 tbsp
- Freshly grated nutmeg1 pinch
- Fine salt1/4 tsp, plus to taste
- White pepper1 pinch
- Plain flour, for coating40g
- Egg1 large
- Fine dry breadcrumbs80g
- Neutral oil, for deep-fryingas needed
- Dutch mustard, to serve2 tbsp
Method
- Soak the gelatin sheet in cold water for 5 minutes, then squeeze it dry.
- Melt the butter in a saucepan over medium heat, add 35g flour, and cook for 2 to 3 minutes, stirring constantly, until the roux is pale blond and no longer raw.
- Gradually whisk in the beef stock until smooth, then cook for 3 to 4 minutes until very thick.
- Stir in the squeezed gelatin, shredded beef, parsley, nutmeg, salt, and white pepper, then cook for 1 minute to form a thick ragout.
- Taste and adjust the seasoning; the filling should be well seasoned because it will be breaded and fried.
- Spread the ragout in a shallow dish, cover the surface directly with parchment or plastic wrap, and chill for at least 4 hours until firm.
- Divide the chilled ragout into 10 to 12 portions and roll them into small balls with lightly damp hands.
- Place the coating flour, beaten egg, and breadcrumbs in three separate shallow bowls.
- Roll each ball in flour, then egg, then breadcrumbs, pressing gently so the coating adheres.
- For a traditional sturdy crust, dip each ball again in egg and breadcrumbs for a second coating.
- Chill the coated bitterballen for 20 minutes while heating the oil to 180°C.
- Deep-fry the bitterballen in small batches for 3 to 4 minutes until deep golden brown and crisp.
- Drain briefly on paper towels and serve immediately with Dutch mustard.
Common questions
Can I substitute the gelatin sheet in bitterballen?
Yes, you can use powdered gelatin instead: bloom about 1 teaspoon in cold water, then dissolve it into the hot ragout. It helps the filling set firmly enough to shape and fry without leaking.
How long should the ragout chill before rolling into balls?
Chill it at least 4 hours, but overnight is better if possible. The filling needs to be completely firm, or the balls will be sticky, hard to shape, and more likely to break open during frying.
What are the most common mistakes when frying bitterballen?
The biggest mistakes are under-chilling the filling, weak breading, and oil that is too cool. Fry at about 180°C/350°F until deep golden, and avoid crowding the pan, which drops the oil temperature.
How should I store bitterballen before and after cooking?
Store the uncooked, breaded balls in the fridge for up to 24 hours, or freeze them on a tray and bag once solid. Cooked bitterballen keep 2 to 3 days refrigerated and reheat best in an oven or air fryer.
What is the best way to serve bitterballen?
Serve them very hot with Dutch mustard on the side. They’re ideal as a snack or appetizer, often with beer. Let them sit 1 to 2 minutes after frying so the filling is molten but not scorching.