Savory Dutch Bitterballen with Mustard Dip

Name: Savory Dutch Bitterballen with Mustard Dip
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 40 bitterballen
Cuisine: Appetizer
Ingredients: 1 cup beef; 4 tbsp butter; 1 small onion; 1 cup beef stock; 1/2 cup all-purpose flour; 1 tbsp parsley; 1/2 tsp nutmeg; Salt and pepper; 1 cup all-purpose flour; 2 eggs; 2 cups breadcrumbs; 1/2 cup Dijon mustard; 2 tbsp mayonnaise; 1 tsp honey; 1 tsp lemon juice

Traditional Dutch Meatballs with a Crispy Coating

Bitterballen are a beloved Dutch snack consisting of deep-fried balls of meat ragout, crisp on the outside and creamy on the inside. Perfect for parties or as a savory appetizer.

3 h 30 min
40 bitterballen
Intermediate

Ingredients

For the Ragout

1 cup beef

finely shredded (cooked)

4 tbsp butter

1 small onion

finely chopped

1 cup beef stock

1/2 cup all-purpose flour

1 tbsp parsley

finely chopped

1/2 tsp nutmeg

Salt and pepper

to taste

For the Coating

1 cup all-purpose flour

2 eggs

beaten

2 cups breadcrumbs

For the Mustard Dip

1/2 cup Dijon mustard

2 tbsp mayonnaise

1 tsp honey

1 tsp lemon juice

Preparation

Making the Ragout

Melt butter

Melt butter in a pot over medium heat.

Sauté onions

Add onions; sauté until translucent.

Cook roux

Stir in flour to form a roux, cooking for 2 minutes.

Add stock

Gradually add beef stock, whisking constantly to avoid lumps.

Combine ingredients

Add shredded beef, parsley, nutmeg, salt, and pepper.

Thicken and chill

Cook until thickened, then transfer to a tray to cool. Refrigerate for 2 hours.

Ensure ragout is sufficiently cold and firm to roll into balls. If the ragout seems runny, return it to the stove to thicken further.

Preparing the Mustard Dip

Mix dip ingredients

In a small bowl, mix Dijon mustard, mayonnaise, honey, and lemon juice.

Chill dip

Stir until smooth and combined, then refrigerate until serving.

Cooking Process

Forming the Bitterballen

Using chilled hands, form the ragout into 1-inch balls.

Breading Process

Dredge each ball in flour, dip in beaten egg, then coat with breadcrumbs.

Frying to Perfection

Deep-fry in heated oil (350°F) until golden brown and crispy.

Plating & Serving