Dutch Bitterballen

Name: Dutch Bitterballen
Prep time: 60 min
Cook time: 200 min
Yield: 40 portions
Cuisine: Dutch
Ingredients: 1 kg · 2¼ lb beef brisket; 125 g · 9 tbsp butter; 125 g · 1 cup all-purpose flour; 300 ml · 1¼ cups beef broth, reserved from cooking; 10 g · 2 tsp mustard; 2 g · 1 tsp ground nutmeg; 6 g · 2 tsp unflavored gelatin; 6 g · 1 tsp salt and black pepper; 100 g · ¾ cup flour for coating; 150 g · 3 eggs eggs for coating, beaten; 200 g · 2 cups breadcrumbs; 1½ l · 6 cups oil for frying

🍽 Serves 40⏱ Prep 60 min🔥 Cook 200 min⏳ Rest 240 min🌍 Dutch

Crispy breaded balls of creamy beef ragout, the classic Dutch bar snack served with mustard.

📍 Netherlands

The story of the dish

Bitterballen are the classic snack of Dutch brown cafés, eaten with mustard alongside a beer; they are a small, round cousin of the kroket.

The name: The name comes from 'bitter', the herbal liqueur they were traditionally served with.

Ingredients

Ingredient	EUg · ml	UScups · spoons
beef brisket	1 kg	2¼ lb
butter	125 g	9 tbsp
all-purpose flour	125 g	1 cup
beef broth reserved from cooking	300 ml	1¼ cups
mustard	10 g	2 tsp
ground nutmeg	2 g	1 tsp
unflavored gelatin	6 g	2 tsp
salt and black pepper	≈ 6 g	≈ 1 tsp
flour for coating	≈ 100 g	≈ ¾ cup
eggs for coating beaten	≈ 150 g	≈ 3 eggs
breadcrumbs	≈ 200 g	≈ 2 cups
oil for frying	≈ 1½ l	≈ 6 cups

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Cooking Pot	🛒 Buy	🛒 Buy
Cookbook	🛒 Buy	🛒 Buy
Cutting Board	🛒 Buy	🛒 Buy
Mixing Bowl	🛒 Buy	🛒 Buy
Instant-Read Thermometer	🛒 Buy	🛒 Buy

Also used: deep fryer · saucepan · whisk

Method

Simmer the brisket in salted water for about 3 hours until tender; keep 300 ml of the broth and shred the meat finely.
Melt the butter, stir in the flour and cook the roux for 2 minutes.
Whisk in the broth with the gelatin until thick and smooth, then add the meat, mustard, nutmeg, salt and pepper.
Spread in a dish, cover and chill for at least 4 hours until firm.
Roll into small balls, coat in flour, beaten egg and breadcrumbs (twice for extra crunch).
Fry at 180°C (355°F) for 3 to 4 minutes until deep golden; serve with mustard.

🌡️ Oil 180°C (355°F)

👨‍🍳 Chef’s tips

The ragout must be fully cold and firm, or the balls burst in the oil.

📱 Scan to watch me cook ityoutu.be/fVLqGQAuQtQEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 40

140kcal

7 gprotein

8 gcarbs

9 gfat

Allergens

GlutenEggsMilkMustard

As an Amazon Associate I earn from qualifying purchases.

▶ Watch me cook it: youtu.be/fVLqGQAuQtQ

📸 Instagram@life.in.full.flavor.chef 🎵 TikTok@lifeinfullflavor ▶️ YouTube@LifeInFullFlavor 𝕏@LucaUky 💼 LinkedInLuca de Santis