Receta Bitterballen
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Making Bitterballen
Bitterballen are Dutch meat-based snacks mainly made from mixture of minced beef, flour and butter. According to Wikipedia, these meat balls are generally eaten in the Netherlands, the Netherlands Antilles, Suriname, Belgium, to some degree in Indonesia, and hardly anywhere else.
Long time ago, I found Bitterballen recipe from my Mom's old magazine clipping and started making this snack, especially for my meat-lover brother. These meat balls are relatively easy to make and best served with some dippings like mustard or chili sauce.
Dutch snacks we love.
Bitterballen
- 250gr Minced Beef (Cook in a hot wok without oil until the meat’s water dries up)
- 2 Eggs, whisked
- Sugar, as needed
Heat the margarine in a hot wok. Sautee the chopped onion until fragrant. Add in the flour into the mix.
Pour milk bit by bit and keep on mixing the dough until well mixed.
Add in the dry minced meat, salt, pepper, nutmeg powder and sugar. Mix all the ingredients thoroughly and let the dough cool a bit.
Make mini balls from the dough by using two spoons.
Put the balls into the whisked eggs then roll them in the breadcrumbs. Repeat this process once more. (For best results, we can keep the meat balls in the fridge for about one hour before frying them.
Deep fry the balls in hot cooking oil until golden brown. Use small fire.
** This recipe makes for 30 meatballs.
These meatballs taste similar like croquette (minus the chopped carrots and mashed potatoes), but are much simpler to prepare than croquette.