Last updated on March 12th, 2018 at 01:27 pm
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.
Monday Meatball Mania is back and I have something so different for you guys today, delicious Dutch meatballs known as Bitterballen! Nagi from RecipeTin Eats and I started this Meatball-a-thon at the beginning of the year. The rules are simple, one meatball recipe every last Monday of every month, and that’s it as far as rules go. Whatever crazy and tasty meatball concoctions we come up with, we’ll share with you. Anything goes.
Why meatballs? Because meatballs are great, they’re versatile, and they’re great in and on everything. You can bake them, you can fry them, you can slow cook them, you can stuff them with cheese and make them all gooey and delicious, they’re great in sandwiches, spaghetti and meatballs, meatball casseroles, meatballs in soups, meatballs on pizza, I’d even put them on a salad, the sky is the limit.
Let’s talk Bitterballen! 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.
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. The way these meatballs are made is totally different than any other meatball recipe I’ve ever made.
You start by first making a roux with equal parts butter and flour. Beef broth/stock is 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.
You then shape them them into balls, roll them through flour, eggs, and breadcrumbs and deep fry them. You have to serve these with some spicy mustard and ketchup. They make a perfect snack and this recipe makes enough to feed a crowd. Trust me you will love these crispy bite-size balls, just dip them in the mustard and pop the whole thing in your mouth. So, so good!
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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 flour
- 3 eggs beaten
- 1 cup bread crumbs
- 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.
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Recipe adapted from The Dutch Table
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!
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…
Hey Carole, so glad you guys enjoyed these!
Just had some in Delft can’t wait to get home to try to make them.
Do let me know how they turn out.
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.
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.
The meatballs look so delicious~ I’m drooling. Thank you for sharing the recipe! Gonna try it someday.
Sounds delicious! is there any way to make this without the eggs?
Thank you!
I suppose you could roll them through milk instead, haven’t tried but I think it should work.
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
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!
Try buttermilk rather than eggs, or just use the egg whites.
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?
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.
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!
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. 🙂
They are available from vending machines in the Netherlands 🙂
kroket is derived from croquettes.
Yes they are great in bread ,and I agree don’t use mince meat use cooked beef or chicken .My mouth is watering yummy
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.
Love the substitutions!
Love this! I’m a meatball fiend. Great recipes, all of them! Pinned and sharing.
Thanks, Malia!