Directions

1. Place all meats in a pan, covr with spices, wash down with water
2. Roast meats, covered, at 390℉ for 6 hours
3. Remove Bay leaf and skim fat
4. Mash tenderised meats together
5. Mix Maggi, flour, and hot water in a mixer
6. Bring meat mixture to a boil on a stove, add water if needed
7. Add flour mixture to meat mixture and cook until mixture stiffens and takes on a dry and brown texture and color (About 10 minutees)
8. Cool mixture for 24 hours
9. Roll 50g cylinders for krokets, 25g balls for bitterballen
10. Roll balls/cylinders in breadcrumbs and chill to keep firm
11. Dip in egg wash
12. Roll for a second coating in breadcrumbs, refreshing the crumbs when they get clumpy
13. Chill and then freeze after vaccuum packing chilled product
14. Fry in oil at 190℃