Dutch Bitterballen Bite Size Veal Croquettes Recipe Beef

DUTCH MEATBALLS (BITTERBALLEN)

Steps:

• 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.
• Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
• Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
• Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
• In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
• Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
• Serve hot with a grainy or spicy mustard.

DUTCH CROQUETTEN

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.

DUTCH BEEF BITTERBALLEN

Steps:

• Gather the ingredients.
• Place the beef in a large pan with just enough water to cover the meat. Bring it to a simmer. Skim off any foam that forms.
• Add the onion, peppercorns, bay leaf, cloves, and thyme.
• Bring back to a boil, reduce the heat, and let simmer for 2 to 3 hours, or until the meat is very tender. Remove from the heat and allow to cool off.
• Strain the meat, reserving the cooking liquid. Discard the onion and herbs.
• When the meat is cool, cut it into small cubes. Set aside.
• Gather the ingredients.
• In a large skillet, make a roux . Melt the butter and add the shallots and flour, stirring vigorously.
• Add the milk to the skillet. Stir well and add 2 cups of the reserved beef cooking liquid.
• Let the mixture come to a boil, reduce the heat, and let it simmer for 30 minutes, stirring frequently.
• Dissolve the gelatin in the cold water and add it to the simmering mixture, stirring regularly.
• Add salt, pepper, and nutmeg to taste. Add the chopped parsley, Dijon mustard, and the diced beef, mixing well.
• When the pot is cool enough, cover with plastic wrap and refrigerate overnight, or chill for at least 4 to 6 hours.
• Gather the ingredients.
• Roll heaping teaspoons of the chilled beef mixture into neat, even-sized balls; the mixture should make about 60 in total.
• Bread them twice by first rolling each ball in flour, then in the beaten eggs, and then in the breadcrumbs. Dip each breaded ball again in the eggs and roll for the second time in the breadcrumbs. Place on a baking sheet.
• Heat the oil to 356 F/180 C in a deep, heavy-bottomed pan or deep fryer.
• Fry the bitterballen in batches until golden.
• Remove from the oil and drain on paper towels.
• Serve them hot with Dijon mustard on the side.
• Enjoy.

DUTCH CROQUETTES

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.

DUTCH 'BITTERBALLEN' : BITE-SIZE VEAL CROQUETTES

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.