Dutch Meat Croquettes Recipes

Steps:

• Saute onion in butter (or broth) until tender.
• Add crumbs (or bread or mashed potatoes) to onion.
• Add seasonings, aroma and parsley to mixture.
• Add meat.
• Add broth or water if too dry.
• The mixture should be firm and stick together to form and hold shape.
• Form into 8 cylinder, balls, or pattie shaped croquettes.
• Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
• Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
• Serve hot with french fries and salad.

Steps:

• Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
• Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
• When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
• Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

Steps:

• Brown and cook sausage and ground beef in large frying pan. While browning, add soup mix, meatloaf seasoning, and chives.
• Sauce instructions: melt butter in separate saucepan.
• Add flour to butter, stirring well.
• Add milk and beef stock to butter mixture.
• Stirring continually, cook until thickened.
• Add sauce to meat mixture.
• Let cool in refrigerator. (usually overnight).
• Shape Meat Mixture into 2 inch logs (croquettes).
• Make egg mixture by mixing eggs and water together with whisk until blended.
• Place on separate dinner plates: flour, egg mixture, and fine bread crumbs.
• Roll croquettes into flour, then egg mixture, then bread crumbs. May repeat if desired.
• Cool again in the freezer, or refrigerator until hard, but not frozen.
• Deep fry at 375 degrees in hot vegetable oil until browned, 4-6 at a time.
• Serve heated.
• Watch them disappear.

Steps:

• In a saucepan, melt the butter.
• Slowly add the flour and mix until smooth.
• Add the stock, cook 10 minutes, stirring occasionally.
• In a second saucepan, sauté onions and carrots in oil until soft.
• Add meat and sprinkle with nutmeg, salt and pepper.
• Cook until brown.
• Add to broth mixture.
• Stir in parsley and lemon juice, and cook 1 minute.
• Pour into a bowl and cool.
• Divide into 4 equal portions.
• Form meat mixture into oblong shapes.
• Roll in bread crumbs, then roll in egg wash.
• Roll in breadcrumbs again.
• Heat oil in a frying pan.
• Add meat patties and fry until golden brown.

Steps:

• in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
• Strain off 200 ml stock into a measuring jug.
• Slice the cooked meat very thinly.
• Melt the butter in a pan and stir in the flour.
• Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
• Leave the sauce to cook gently for about 2 minutes.
• Stir in the meat and add salt, pepper and nutmeg to taste.
• Pour the ragout onto a flat plate and refrigerate until firm.
• (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
• Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
• Then roll in the beaten eggs and breadcrumbs again.
• Repeat until well coated.
• Heat oil in a deep fat fryer to 180 degrees celcius.
• Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
• Drain on paper towel.
• Serve the warm'bitterballen' on a plate with a serving of mustard next to it.