DUTCH MEATBALLS (BITTERBALLEN)
I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! -Tracey Rosato, Markham, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
Nutrition Facts : Calories 72 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
DUTCH KROKETTEN (CROQUETTES)
Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.
Provided by Daydream
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 958.3, Fat 39.5, SaturatedFat 17.3, Cholesterol 319.3, Sodium 1122.9, Carbohydrate 88.3, Fiber 5.6, Sugar 8, Protein 53.5
GEHAKT BALLEN (DUTCH MEATBALLS)
These are really delicious and easy to make. Serve with potatoes.
Provided by Glenda Morrison de Kruif
Categories World Cuisine Recipes European Dutch
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
- Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 24.4 g, Cholesterol 168.6 mg, Fat 36.9 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 20.2 g, Sodium 1547.5 mg, Sugar 6.4 g
DUTCH 'BITTERBALLEN' : BITE-SIZE VEAL CROQUETTES
Bitterballen, bite-size veal croquettes. These are usually eaten when dutch people go to a bar and served with a drink. I quess you could call it dutch 'Tapas' !
Provided by Bollie
Categories Veal
Time 2h5m
Yield 24 serving(s)
Number Of Ingredients 11
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.
More about "dutch meatballs bitterballen recipes"
DUTCH MEATBALLS (BITTERBALLEN) - JO COOKS
From jocooks.com
4.5/5 (118)Total Time 1 hr 45 minsCategory Appetizer, SnackCalories 50 per serving
- In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
- Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
- Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
- Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
BITTERBALLEN RECIPE (DUTCH MEATBALLS): THE BETTER BEER SNACK
From theseforeignroads.com
Cuisine DutchEstimated Reading Time 4 minsCategory RecipeTotal Time 3 hrs 5 mins
- Cook onions and carrots until soft and beginning to caramelize, 3-4 minutes. Add garlic and thyme and stir for another 2 minutes.
- Stir in the 100 g flour small bits at a time to incorporate the fat, cook for 1-2 minutes stirring constantly, this should look like flaky pie crust. Continue cooking until the mixture begins to turn light brown.
- Whisk in 1 cup of beef stock. Mix until there are no clumps of flour, adding stock as needed. Add shredded beef and the rest of the stock. Turn heat to med-low and simmer 30 minutes. Season to taste.
BITTERBALLEN - DUTCH MEATBALLS RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
Ratings 11Category Side Dish, SnackCuisine IndonesianTotal Time 1 hr 30 mins
- Prepare bitterballen dough: Melt butter in a frying pan over medium heat. Sauté onion until translucent. Add mushroom and cook until wilts. Then add ground beef and cook until no longer pink.
- Add all-purpose flour, and stir until the mixture clumps together. Slowly pour the milk, and keep stirring until the sauce is thick and smooth.
- Add mashed potato, nutmeg, salt, ground pepper, sugar, cheddar, and celery leaves. Mix well, and cook until the sauce is dry with no standing liquid. Turn off the heat and set aside.
- Shape bitterballen: Take a tablespoonful of the potato and beef mixture, and shape it into a round ball. Coat it with loaf crumbs, then egg, and finally coat with bread crumbs again. You should be able to make roughly 40 meatballs. (Note 2)
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