Bitterballen

Method

1. 1

   Step 1

   Simmer the beef with the water, onion (opens in a new tab), bay leaf (opens in a new tab) and salt, covered, until it falls apart. Strain and keep 400 ml of the broth; shred the meat very finely.

   • 90 min
   • low heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Melt the butter (opens in a new tab), stir in the flour and cook for 2 minutes. Gradually whisk in the hot broth to make a very thick, smooth sauce. Stir in the meat, nutmeg (opens in a new tab), pepper (opens in a new tab) and parsley (opens in a new tab).

   • 8 min
   • medium heat

   

3. 3

   Step 3

   Spread the ragout in a dish, cover and chill for at least 4 hours until firm.
4. 4

   Step 4

   With wet hands roll walnut-sized balls. Roll in flour, then egg (opens in a new tab), then breadcrumbs (opens in a new tab); dip in egg and crumbs a second time for a sturdy crust.

   • 25 min
5. 5

   Step 5

   Deep-fry in batches in oil heated to 180 °C until deep golden, about 3–4 minutes. Drain and serve at once with mustard.

   • 12 min
   • 180°C
   • Food thermometer (opens in a new tab)

   Food safety: Never fill the pan more than a third with oil and keep a lid nearby. Warn guests – the centre is scalding.