Crispy Dutch Bitterballen with Beef Ragout

Traditional Dutch Snack

Savory, crunchy, and packed with rich beef ragout, these comfy Dutch bites are perfect as an appetizer or a snack.

3 h 30 min
24 bitterballen
Advanced

Ingredients

For the Beef Ragout

1 lb beef chuck

cut into small cubes

1 medium onion

finely chopped

2 cloves garlic

minced

1 cup beef stock

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 tsp dried thyme

1/2 tsp ground nutmeg

Salt and pepper

to taste

For the Breading

2 cups all-purpose flour

3 large eggs

beaten

2 cups breadcrumbs

For Frying

Vegetable oil

for deep frying

Preparation

Cooking the Beef

Sear the Beef

In a Dutch oven over medium heat, add a splash of vegetable oil. Sear the beef cubes until brown on all sides.

Sauté Aromatics

Remove the beef and sauté onions and garlic in the same pan until the onions are translucent.

Simmer with Stock

Return beef to the pan and add beef stock, thyme, nutmeg, salt, and pepper. Cover and cook on low heat until beef is tender, about 1.5 hours.

Preparing the Ragout Base

Make the Roux

Melt the butter in a large saucepan over medium heat. Stir in flour to make a roux and cook for about 2 minutes.

Incorporate Broth

Gradually whisk in the strained beef broth until smooth.

Finish and Chill

Fold the beef into the sauce and cook until thick and smooth. Chill mixture until firm, about 2 hours.

Ensure the beef mixture is chilled thoroughly before shaping into balls. Pro Tip: Prepare the ragout a day ahead for better flavor development.

Cooking Process

Shaping Bitterballen

Roll chilled beef mixture into 1-inch balls.

Timing: 30 min

Breading

Coat balls first with flour, then the beaten eggs, and lastly the breadcrumbs.

Timing: 20 min

Frying

Heat oil in a deep-fat fryer or large, deep pan to 350°F (175°C). Fry bitterballen until golden brown.

Heat Guide: Medium-high heat. Chef’s Tip: For the crispiest result, ensure the oil is at the right temperature before frying.

Plating & Serving

Crispy Dutch Bitterballen with Beef Ragout

FaUtensils

Serve Bitterballen

Serve the crispy bitterballen hot with a mustard dipping sauce or aioli on a platter garnished with parsley.

Sauce Pairings

Dijon mustard sauce

Tangy

Aioli

Creamy garlic

Garnishes & Accompaniments

Fresh parsley sprigsLemon wedges

Perfect Sides

Pickled gherkins

Crusty bread slices