Beef Bitterballen Recipe

Beef Bitterballen are one of the most popular bar snacks of the Netherlands.

Photo of Bitterballen is by Takeaway from Wikipedia Commons.

Beef Bitterballen

Alcohol is traditionally enjoyed around the world with a savory or salty snack on the side. In the US bar snacks were traditionally peanuts, hard boiled eggs or chips. More often today we see small appetizer plates like hot wings or fried pickles. In Scotland you might be offered a Scotch egg or oysters. In Italy the basics are spicy meatballs, fresh tomato and basil bruschetta. In France a favorite with wine is cheese, of course. The whole food categories of tapas and small plates were invented in Spain as something to enjoy while drinking.

Bitterballen are one of the favorite bar snacks of the Netherlands.

In fact, the name bitterbal comes from the favorite Dutch herb-flavored beer known as a “bitter.” Thus, literally, balls you eat with bitters.

In the early 1900’s Bitterballen made their way into the home — much the way hot wings have today. They were a perfect way for the housewife to utilize yesterday’s leftover meat as today’s appetizer. Today they are traditionally served outside the home but aren’t just for bars anymore. They can be found in many restaurants and served from carts, booths and trucks at all popular events and shows.

Bitterballen are meat-based, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick ragout. Most recipes include nutmeg and there are also variations utilizing curry powder or that add in finely chopped vegetables such as carrot.

The ingredients are combined and cooked, then refrigerated for the mixture to firm up. Once firm, the filling is rolled into balls roughly 3 to 4 cm in diameter, then battered in a breadcrumb and egg mixture and deep-fried.

They are typically served with a ramekin or small bowl of mustard for dipping. Besides the Netherlands, they are eaten in Suriname, the Netherlands Antilles, Belgium, to some degree in Indonesia — and hardly anywhere else.

Ingredients

2 pounds (1 kg) Stewing Beef
1 Onion
1/2 teaspoon Black Peppercorns
1 Bay Leaf
2 Cloves
A few sprigs of Thyme

For the Roux

1 stick (100 g) Butter
1 cup (120 g) Flour
2 Shallots, chopped
1/2 quart (500 ml) Milk
1/2 quart (500 ml) Beef Stock (made from cooking the meat)
5 sheets Gelatin
Salt, Pepper and a little Nutmeg, to taste
1 bunch Flat-Leaf Parsley, finely chopped
1 tablespoon Dijon Mustard

For the Breading

1/2 cup Flour
2 Eggs
2 cups Fresh Breadcrumbs

Directions

Place the beef in a large pan with just enough water to cover the meat. Bring to a simmer.
Skim off the foam and add the onion, peppercorns, bay leaf, cloves and thyme. Allow to simmer for a few hours until the meat is tender.
Strain the beef stock and set aside to use later. Allow the meat to cool. Cut the beef into small cubes.
Make the roux (A Roux is a mixture of fat and flour that is cooked until thick and bubblying.) – In a large saucepan, melt butter over medium heat. Stir in 1 cup of flour until smooth. Gradually add beef stock; bring to a boil. Add shallots and cook and stir for 1 minute or until thickened.
Use the roux to make a Salpicon (Salpicon refers to a preparation made of one or more ingredients that are minced or diced, and bound with a sauce) by adding the milk and 1/2 quart (500 ml) of the beef stock. Let it simmer for half an hour, stirring thoroughly.
Dissolve the gelatin in cold water and add to the simmering salpicon, stirring regularly. Add the rest of the ingredients in the roux section above and the beef.
Cover with plastic wrap and let the salpicon cool in the refrigerator.
Use a teaspoon or scoop to roll small bits of mixture into neat, even-sized balls – you should get about 60 in total.
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. Dip meatballs in egg mixture, then coat again with crumbs.
Deep-fry at 375 degrees F (180 degrees C).
Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides.

Serve with a few small bowls of mustard to dip your beef bitterballen.

Small Plates: Tapas, Meze Etc and Other Plates to Share

If you’ve ever been to a restaurant with friends and ordered a few starters or a large platter to share, you’ll know how sociable and appealing it is to be able to try several dishes at once.

This a popular way of eating in many parts of the world – the Spanish have tapas, the Chinese have dim sum and many regions of the Mediterranean and Middle East enjoy meze.

For home parties, grazing plates and small bowls of shareable food make entertaining fuss-free and fun, and encourage guests to talk and mingle.

In Small Plates, Annie Rigg serves up an irresistible selection of plates to share from all around the world. From chorizo with red wine and olives to garlic and white bean dip, there’s plenty for friends to tuck into. There are also bites and fingerfood to choose from, like fish goujons, honey and soy glazed baby ribs, and Vietnamese prawn rolls with chilli dipping sauce.

Click HERE Now to Get Small Plates: Tapas, Meze, etc. and Other Plates to Share

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