Savory Dutch Bitterballen with Mustard Dip
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
For the Coating
For the Mustard Dip
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
Savory Dutch Bitterballen with Mustard Dip
Savory Dutch Bitterballen with Mustard Dip
Plating & Serving
Arrange the golden crispy bitterballen on a platter with a bowl of mustard dip in the center for dipping.