Soucy Family Recipes
Bitterballen
Maria van Uden

Description

A tasty Dutch meat snack. Traditionally served at Christmas or New-Years.

Ingredients

  • 3 Tbsp butter
  • 4 Tbsp flour
  • 1 Cup milk
  • 1 small onion, finely chopped
  • 1 tsp worchestershire sauce
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1½ to 2 Cups finely ground meat, cooked
  • 1 Tbsp chopped parsley
  • 1 egg
  • 3 Tbsp cold water
  • 2 Cups breadcrumbs

Directions

  1. Combine the butter and flour to make a roux. Add the milk to make a think white sauce.
  2. Add the all ingredients except the egg, water, and breadcrumbs to the sauce, stirring until well-blended
  3. Simmer the mixture for 5 minutes, over low heat, stirring often
  4. Spread mixture on a plate and let is get quite cold in the fridge
  5. Shape the mixture in to ¾ inch balls
  6. Beat the egg and water together
  7. Roll the meatballs in the breadcrumbs, egg mixture, then breadcrumbs again, setting on wax-paper to dry for 1 hour
  8. Deep-fry the balls until brown and crisp, draining on paper-towel
  9. Serve with mustard

Notes

  1. Avoid having batter that is too wet or the Bitterballen will explode when fried.
  2. Avoid large breadcrumbs as they will not form a good crust when fried.
  3. Bitterballen can be frozen before deep-frying to keep them fresh for longer. They can be deep-fried from frozen.