Bitterballen

Prep Time

15 minutes

Cook Time

6 minutes

Cuisine

Dutch

Not so simple. Very tasty! The Dutch classic, everyone loves! Homemade from scratch and tastier you will not get them! Don’t forget to first bite off the cap, otherwise you will burn your mouth!

Bitterballen

Ingredients

  • 6 pieces of gelatine
  • 70 gr butter
  • 70 gr flour
  • 2 egg yolks
  • Handful of parsley
  • 150 gr breadcrumbs
  • 150 gr panko
  • 6 egg whites
  • 750 gr beef sukade
  • Black pepper
  • Salt

Bouillon

  • 1 onion 
  • 1 carrot
  • 3 garlic cloves
  • 1 Leek
  • 3 bae leaves
  • Handful of parsley
  • 2 bone marrows
  • 1.5 liters cold water

Directions

  1. Cut the beef and all the veggies for the stock into cubes
  2. Brown the beef and bone marrow in a pan with butter, set aside
  3. Fry the vegetables in the same pan for some minutes, add the water, the beef and bone marrow
  4. Bring to a boil and remove the white floating protein
  5. Add salt, pepper, thyme, parsley and bae leaves
  6. Let simmer until the meat falls almost apart
  7. Remove the meat from the pan and sieve the vegetables. Save the bouillon.
  8. Soak the gelatine in water
  9. Melt the butter in a big pan, add flour and fry for some minutes
  10. Gently whisk in half of the bouillon or until a nice thick consistency
  11. Cut the parsley
  12. Add the parsley, beef, marrow, egg yolks, gelatine, salt and pepper to the pan
  13. Cover and let cooldown in the fridge
  14. When cooled down, make balls from the ragout about 25 gr per ball
  15. Pass the ball through the egg, flour, egg and panko
  16. Freeze the balls
  17. Fry the balls at 180 degrees celsius or 350 Fahrenheit for about 3-5 minutes or until golden brown
  18. Serve with some dijon mustard and a nice glass of ice cold beer!