Dutch Meatballs (Bitterballen) are a classic Dutch bar snack. Bitterballen, one of Holland’s favorite snacks, are bite-size beef and gravy croquettes usually served along with beer.
Dutch Meatballs (Bitterballen)
Let’s talk Bitterballen! They are totally different than your usual meatball, when you bite into one you get a nice crispy exterior but a soft gooey interior. Totally different but so delicious.
I was first introduced to these decadent little morsels last year on our trip to Quebec city. Hubs and I ordered them at a pub, not really knowing what they were but they looked like meatballs so I knew we couldn’t go wrong. They are totally different than your usual meatball, when you bite into one you get a nice crispy exterior but a soft gooey interior. Totally different but so delicious.
I don’t know where they would serve them around here and that restaurant in Quebec was the only place I’ve ever seen Bitterballen which is why I decided to make them myself because I was so intrigued by them.
What Are Dutch Meatballs?
Bitterballen are actually Dutch meatballs, a very popular snack served at bars along with beer. Sometimes they are shaped as logs or sometimes as balls. If I were to describe what they taste like, the closet I can come up with is deep fried mushrooms, is your mouth watering yet?
You start by first making a roux with equal parts butter and flour, beef broth/stock is then added to the roux, then the rest of the ingredients such as ground beef, onion, parsley, salt and pepper and nutmeg. The mixture is going to look like a pile of goo which is why you have to refrigerate this for several hours to give the gravy time to solidify. I left mine in the fridge overnight so by next day it was totally ready, but a few hours should suffice.
Next you will fry them up and you end up will succulent little meatballs with the softest interior you can imagine. You won’t be able to stop at just 1, or 2, or even 3, which is why my recipe makes a lot, believe me you’ll devour them all!
What Is Roux?
Roux is simply flour and fat cooked together, that’s it. It’s the base of so many beautiful sauces and provides a great base for developing beautiful flavor and structure. We want to gently cook our roux till it has browned nicely so that that raw flour taste is cooked off.
Ingredients In Dutch Meatballs
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Bitterballen
- Butter – Unsalted as we want to control the sodium content of our dish.
- Flour – All purpose works just fine as a base for our roux.
- Broth – We’re using low sodium beef broth. As we’re cooking with beef we want to carry that beef flavor all the way through.
- Beef – Ground beef, I used regular but feel free to use lean if you’d like to cut back on fat.
- Onion – 1 small onion, something that cooks down well like white or yellow.
- Nutmeg – This spice may seem like a strange addition, but it pairs beautifully with our savory flavors and rounds out our flavor profiles nicely.
- Seasoning – Salt and pepper.
Breading
- Flour – All purpose again to form a nice crisp breading for our exterior.
- Eggs – We’re using 3 large eggs beaten for dipping.
- Crumbs – I used panko bread crumbs today, for information regarding these crumbs refer to my tips section.
- Oil – Vegetable oil for frying, I recommend something like canola.
How To Make Bitterballen
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Meatballs
- Create the roux: In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
- Cook the gravy: Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux, the gravy should be smooth but still quite thick. Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well before seasoning with salt and pepper and adding the nutmeg.
- Solidify the gravy: Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
Breading
- Prep the assembly line: Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the breadcrumbs.
- Form the meatballs: Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it’s easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
- Bread the bitterballen: Roll the balls first through flour, then eggs, then finally breadcrumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
Fry
- Heat the oil: In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
- Fry the meatballs: Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs.
- Maintenance: In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
- Finish the dish: Serve hot with a grainy or spicy mustard.
Tips For Making The Best Bitterballen
- I used Panko breadcrumbs here because I prefer them especially when trying to get something really crispy, but I put them in a food processor first and pulsed a few times to make them finer.
- If you find your mixture is too sticky be sure you’re letting it sit in your fridge long enough! I find leaving it overnight makes it a lot easier to work with.
- For a vegetarian option, used finely chopped mushrooms.
- I would highly recommend whipping this recipe out the next time you’re trying to impress a crowd, chances are they’ve never had anything like it before!
What Can I Serve Bitterballen With?
I mean it’s a crowd pleaser so if you’re making it for friends and family, pair it with some of your favorite finger foods! Here are some to get you inspired:
- Potato Croquettes
- Honey Garlic Chicken Wings
- Skillet Pizza Dip
- Chimichurri Steak Quesadillas
- Parmesan Chicken Strips
- Or my favorite…beer!
Want To Make This Recipe Ahead?
Fridge
These meatballs can be stored in an airtight container in the fridge for 3 – 4 days.
Freezer
This recipe also freezes quite well, just freeze them spread on a baking sheet before transferring to a freezer bag and it should keep for up to 3 months. Warm back up to temperature in the oven when ready to enjoy.
Craving More Meatballs? Try These Delicious Recipes:
- Salisbury Steak Meatballs with Gravy and Mashed Potatoes
- Stout Meatballs with BBQ Sauce
- Meatballs with Mushroom Sauce
- Porcupine Meatballs
- Thai Meatball Lettuce Wraps
- Cheesy Chicken Meatball Rolls
- Firecracker Chicken Meatballs
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Dutch Meatballs (Bitterballen)
Ingredients
For Bitterballen
- 8 tbsp butter unsalted (1 stick)
- 1 cup all-purpose flour
- 3 cups beef broth
- 2 tbsp fresh parsley chopped
- 1 small onion minced
- 1 lb ground beef
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp nutmeg
For Breading
- 1/2 cup all-purpose flour
- 3 eggs beaten
- 1 cup breadcrumbs
- vegetable oil for frying
Instructions
- In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
- Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
- Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
- Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
- Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
- Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
- Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
- In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
- Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
- Serve hot with a grainy or spicy mustard.
Clint says
To make a even tastier croquette use leftover roast beef, finely chopped (simmer it for as long as you can so it falls apart . and Dutch rusks as the bread crumbs.
That is my all time favourite dish ever, but I have trouble with the flavouring. I can never get mine to taste like my mother’s.
Thanks for your recipe ideas.
Also. You can find Croquettes at most Dutch Delicatessens. – not as good as moms tho 🤭
Good luck everyone.
Mary Vandenbroek says
My batch is too sticky to roll
It actually had risen
Was it too hot while putting in flour?
What can I do ?
Add more flour?
Joanna Cismaru says
Did you let it cool? It will be sticky, you can probably just use a tbsp and dip it in as instructed.
Ginger says
When you add in the ground beef, should it be raw or browned already?
Joanna Cismaru says
It should be raw!
Alice Gee says
I hack bitterballen by making a roux, stirring in a tin of beef stew and some softened gelatine. Rolling the cold congealed balls in flour, egg and breadcrumbs is easiest in small deep bowls where you just swirl a single ball in each bowl to coat. I freeze these on a tray and then pop them into ziplock bags. If you don’t like the mess of deep frying, shake the frozen bitterballen in a plastic bag in oil or spray with oil and air fry or bake in the oven. In holland you can buy ready made bitterballen from the deep freeze section, which is my take.
Sherry says
These are great, only thing I’m going to do different next time is let the mixture sit in fridge over night, I think they would be easier to work with. Really didn’t think my family would like them but it was a hit here😁 I made a spicy- sweet mustard to go with them👍. I seen this on a tv show I was watching so I Pinterest it😁
Avree says
These turned out great. My son and I had bitterballen for some fast food to go when we were in Belgium last summer and these tasted just how I remember. My son said these were actually better! Thanks for your recipe.
Mr DJ says
Aah nice to see a Dutch recipe crossing the border. Well oke,not 100% as it should be,but that’s all ready mentioned. ( I will try the minced meat btw). The Dutch kitchen isn’t really famous. It’s simple,not really haute cuisine. Maybe this is a Dutch recipe to try! That isn’t even completely Dutch. I mean,it’s only known in the North of the Netherlands. And the Netherlands is pretty small. It’s a regional recipe. “Groninger eierbal” This is the recipe. In Dutch,but Google will help I think. http://www.nederlands-dis.nl/dis/voorgerecht/eiballen-of-eierballen-speciaal-uit-de-stad-groningen/ If you like a bitterbal,you also like this. Try it!
Carole says
I made these for our world of beer get together..My husband picked Belgium.They are fantastic as my husband says these are keepers!!!!! I added fresh thyme for a little more flavor…
Joanna Cismaru says
Hey Carole, so glad you guys enjoyed these!
Jenny Hall says
Just had some in Delft can’t wait to get home to try to make them.
Joanna Cismaru says
Do let me know how they turn out.
Fred Post says
As a dutch born, I love my krokketten. I’m sorry but I need to correct you on one thing. They are “not” Dutch meatballs. A dutch meatball is a gehakt ball. Big difference. I am making my own krokketten as we sit here and look at various recepies. Enjoyed reading.
Tony says
Bitterballen (round balls) and Croquetten (logs) can also be made with chicken and seafood. Your stock should be VERY strong. The roux should be the same consistency as you wish the centers to be. Rather than ground meat, cut a cheap roast into 2cm (3/4″) cubes and simmer in your stock for about six hours, or until they start to fall apart, See the recipe at http://www.biofueldepot.ca/personal/recipes/bitterballen.html as it’s one that has been passed down through our family for generations. My mother made them this way for Breda’s burgemeester during the late 1940’s and early ’50’s before coming to Canada.
Note that we kept the butter/fat to a minimum. When four is initially added the roux should be crumbly. not smooth. I use a 1/2 oz disher to scoop out the roux to form into balls. The balls are partially preformed, and making bitterballen speed up significantly. Run the bread crumbs through a sieve to get an even coating.
intabe says
The meatballs look so delicious~ I’m drooling. Thank you for sharing the recipe! Gonna try it someday.
Vera says
Sounds delicious! is there any way to make this without the eggs?
Thank you!
Joanna Cismaru says
I suppose you could roll them through milk instead, haven’t tried but I think it should work.
Mehnaz says
Dear Joanna,
Read your recipe very attentively. It is indeed a delicious recipe with all the imported ingredients . However, your recipe is a western version of the “bitterballen” as known throughout the Netherlands. It is one of the oldest recipe for snacks and the authentic recipe is made from a block or cubes of fat free beef in plenty of water. This is boiled till the meat is tender and comes apart – more like strands . No stock is added because the liquid in which it is boilded forms the stock. When meat is tender only salt and pepper is added to bring about the taste. The liquid is then thickened by gradually adding plain flour cooked while constantly stirring so that the flour is cooked and properly incorporated. When it forms a thick dropping consistentcy it is rolled into balls and rolled in bread crumbs and coated thoroughly. They are then either frozen to use whenever required. Indeed they are served with strong mustard because no spices have been used. As a young bride of foreign origin, my mother-in- law took the trouble to teach me during one of our postings abroad where this was not available. Here, in the Netherlands no one makes them at home, and i am sure I am one of few people who not only have this recipe but also make them at home.
Your recipe is a modern version of this. For me using butter for the roux and then being deep fried is a bit too much.
Kind regards
Mehnaz from NL
Joanna Cismaru says
Thanks Mehnaz! You are correct, this is my version of the meatballs so I’m sure it’s not authentic at all. Thanks for the tips!
Tony says
Try buttermilk rather than eggs, or just use the egg whites.
Keia says
I know this is a dumb question but should the ground beef be cooked before adding to the roux or should it be raw? If raw, when it goes in the refrigerator is it still raw and is only cooked when you deep fry it?
Joanna Cismaru says
Hi Keia! It should be raw, it might cook a bit as you stir it with the roux but for the most part it is raw and it will cook as you fry the meatballs.
Arjanne says
Hi! Cool to see our lovely Bitterballen made it over to Canada!
Just a few notes from a Dutchie: we don’t use ground beef, but beef that has to cook a few hours to get tender, then pull it apart and then you can mix it in with the roux. That’s not to say it’s forbidden to use ground meat, it’s way faster, but it’s not traditional.
We do have two shapes: the ball and the log, but the logs are called Kroketten. Don’t ask me why, because they’re actually the same thing, just a different shape, but that’s how it is!
And if you want to eat Kroketten (or Bitterballen) the second best way (the first is just to eat lots of them with mustard or mayonaise): put one in a white bun with mustard or mayonaise on top of it, then squeeze a bit to break the kroket and start eating. Really bad for your waistline, but quite delicious!
Joanna Cismaru says
I haven’t seen the Kroketten in restaurants yet, but it sounds delicious with the mustard and mayo. Yes you’re right, as I was reading about bitterballen I realized it’s made with beef, even leftovers from a stew. Found it really interesting. 🙂
Tony says
They are available from vending machines in the Netherlands 🙂
anita says
kroket is derived from croquettes.
Corrie says
Yes they are great in bread ,and I agree don’t use mince meat use cooked beef or chicken .My mouth is watering yummy
anita says
Yes, here in The Netherlands we love bitterballen! We eat them as a snack or with a bun. Many people buy them frozen in the supermarket. But homemade is much tastier. I like to make them with chicken, carrots en leek instead of ground beef and onion. I replace the nutmeg for curry powder.
Joanna Cismaru says
Love the substitutions!
Malia@Small Town Girl Blog says
Love this! I’m a meatball fiend. Great recipes, all of them! Pinned and sharing.
Joanna Cismaru says
Thanks, Malia!