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4.5 from 117 votes

Dutch Meatballs (Bitterballen)

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By: Joanna Cismaru •10/30/22 58 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

a basket of bitterballen with mustard and ketchup garnished with parsley
Table of Contents Open
  • What Are Dutch Meatballs?
  • What Is a Roux?
  • Ingredients
    • Bitterballen
    • Breading
  • How To Make Bitterballen
    • Meatballs
    • Breading
    • Fry
  • Some Tips
  • What Can I Serve Bitterballen With?
  • Leftovers
    • Fridge
    • Freezer
  • Craving More Meatballs? Try These Delicious Recipes:
  • Dutch Meatballs (Bitterballen)
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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.

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 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!

process of making dutch meatballs/bitterballen

What Is a 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

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

Meatballs

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. Maintenance: In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
  4. Finish the dish: Serve hot with a grainy or spicy mustard.
a hand holding a crispy dutch meatball

Some Tips

  1. 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.
  2. 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.
  3. For a vegetarian option, used finely chopped mushrooms.
  4. 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!
a hand holding a crispy dutch meatball/bitterballen with a bite taken out of it

Leftovers

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
  • Instant Pot Swedish Meatballs
  • Firecracker Chicken Meatballs
  • Swedish Meatballs

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a metal fry basket full of bitterballen with a side of mustard
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4.53 from 117 votes

Dutch Meatballs (Bitterballen)

Prep 45 minutes
Cook 1 hour
Total 1 hour 45 minutes
Rate Recipe
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.
60

Ingredients

For Bitterballen

  • 8 tablespoon butter (unsalted (1 stick))
  • 1 cup all-purpose flour
  • 3 cups beef broth
  • 2 tablespoon fresh parsley (chopped)
  • 1 small onion (minced)
  • 1 pound ground beef
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon nutmeg

For Breading

  • ½ cup all-purpose flour
  • 3 eggs (beaten)
  • 1 cup breadcrumbs
  • vegetable oil (for frying)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

  1. Total time does NOT include time required to refrigerate meat mixture until solidified.
  2. This recipe should yield roughly around 60 balls about 1 inch in diameter.
  3. I used Panko bread crumbs 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.
  4. For a vegetarian option, used finely chopped mushrooms.

Nutrition Information

Serving: 1ballCalories: 50kcal (3%)Carbohydrates: 4g (1%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 1g (6%)Cholesterol: 17mg (6%)Sodium: 63mg (3%)Potassium: 61mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 70IU (1%)Vitamin C: 1mg (1%)Calcium: 7mg (1%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a metal fry basket full of bitterballen with a side of mustard

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Recipe adapted from The Dutch Table
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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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58 Comments
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Allen
Allen
Posted: 12 days ago

For those who are concerned about the fat content of the ground beef, way it after cooking. Place the cooked ground beef in a fine mesh strainer over a SS bowl or pot, the rinse the meat under hot water.

0
Reply
Gayle Johnson
Gayle Johnson
Posted: 18 days ago

If I freeze a batch, do I allow them to thaw, or throw them into a 350(?) oven straight from the freezer? Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gayle Johnson
Posted: 17 days ago

You could throw them in directly from the freezer.

0
Reply
Gayle Johnson
Gayle Johnson
Reply to  Joanna Cismaru
Posted: 14 days ago

5 stars
Thanks. I tried some before I froze them and can hardly wait to feed them to my friends. I’m going to be a very popular person at the next gathering (or, at least, my meatballs will). Great recipe!

0
Reply
Belonii
Belonii
Posted: 2 months ago

hi, im dutch, just to clarify, we use slow cooked stringy meat in bitterballs, not ground beef, hope this makes your food even more delicious!

1
Reply
Allen
Allen
Reply to  Belonii
Posted: 12 days ago

My wife’s mother taught me how to make these delightful tidbits, she used ground beef. I also get these pre made from the local Dutch market , and they’re also made with ground meet.

1
Reply
Sarah
Sarah
Posted: 2 months ago

4 stars
Love these!! My crew likes lots of meat so instead of the 1lb ground beef, I use 1.5lbs of stewing beef. Cooked and shredded and then added to the roux. They come out perfect every time and freeze and reheat really well.

20221222_111615.jpg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sarah
Posted: 2 months ago

They look amazing! So glad you guys enjoyed them!

0
Reply
Brent
Brent
Posted: 2 months ago

Bitterballen has been part of my family for generations, wanna try even wilder ones, we use leftover turkey and beef roast, shredded, then add to pot and cover with water, bring to boil and add spices and cornstarch. Let thicken and then in fridge overnight. Ready to be breaded and fried. I usually yield a few hundred and then ship them off to the rest of the family.

0
Reply
Jess
Jess
Posted: 1 year ago

5 stars
Hi Jo, with the ground beef do I add it raw to the roux? I only had mince

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jess
Posted: 1 year ago

Yes, raw!

0
Reply
Elien
Elien
Posted: 1 year ago

How many bitter balls does this recipe yield?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elien
Posted: 1 year ago

Well it really depends on how big you make them, but I got 60, hence the number of servings) and nutritional information is per ball.

0
Reply
Roelof
Roelof
Posted: 1 year ago

5 stars
Bitterballen are absolutely delicious! Especially when the cooked beef is pulled apart and mixed in to the roux.

0
Reply
Paula Seeley
Paula Seeley
Posted: 1 year ago

In the beginning you say to use equal quantities of butter and flour, but in the recipe you say one stick butter (which is a half cup) and one cup flour. Which is correct?Also, is the ground beef cooked before adding to the gravy?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Paula Seeley
Posted: 1 year ago

The recipe is correct, sorry about that. The ground beef is not cooked.

0
Reply
Henrietta Sweeney
Henrietta Sweeney
Posted: 1 year ago

5 stars
Wow!

0
Reply
Esther
Esther
Posted: 1 year ago

Hi, I’m from the Netherlands and I just want to say that bitterballen are delicious but are never made with ground beef. Usually we use the meat (usually beef) that we cook in the stock/broth that you also use to make the roux. When the beef is cooked you pull it apart and stir it into the roux.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Esther
Posted: 1 year ago

Great tips, thanks for that!

0
Reply
Sandy
Sandy
Posted: 2 years ago

Hello! Does the ground beef need to be cooked before added?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Sandy
Posted: 2 years ago

The ground beef gets added to the gravy and cooks a little, then finishes cooking in the fryer 🙂

1
Reply
Sandy
Sandy
Posted: 2 years ago

Hello! Do you need to brown the meat before you add it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandy
Posted: 2 years ago

No, just follow the steps as instructed, you basically make a gravy then add the ground meat to it.

0
Reply
Robert Jansen
Robert Jansen
Posted: 2 years ago

Hi Jo,

I am Dutch and live in Québec City and have never seen bitterballen with ground beef. Normally you use a chuck roast for that and pull it apart when it is cooked. That is going into the roux.
When they are shaped like logs, you call them ”kroketten”.
You have different kind of Kroketten: chicken-curry, goulash and satay.
I was just busy to make a new batch for the freezer 🙂 It is not that your receipe is bad, but some Dutch proud came up to tell you how it really is.

I read that they have bitterballen in Québec City, but never went there.
Should do that one day and give them my opinion.

0
Reply
Lisa
Lisa
Reply to  Robert Jansen
Posted: 2 years ago

5 stars
I’m Dutch as well. I was hoping for a comment like yours 🙂
I’ve been missing bitterballen and kroketten a lot (among everything else from the snackbar 🙂 ) so decided to search for a recipe.

0
Reply
Clint
Clint
Posted: 3 years ago

4 stars
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.

0
Reply
Robert Jansen
Robert Jansen
Reply to  Clint
Posted: 2 years ago

You have to use also ” Maggi” and parsley.

1
Reply

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