Dutch Bitterballen Bite Size Veal Croquettes Recipe Genius Kitchen

DUTCH 'BITTERBALLEN' : BITE-SIZE VEAL CROQUETTES

Dutch 'Bitterballen' : Bite-size veal croquettes image

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

Ingredients

200 g veal shoulder, cubed
1 bouquet garni
400 ml beef stock
30 g butter
30 g flour
salt and pepper
nutmeg
2 eggs
100 g breadcrumbs
sunflower oil (for frying)
French mustard

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.

DUTCH MEATBALLS (BITTERBALLEN)

Dutch Meatballs (Bitterballen) image

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

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup beef broth
1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1-1/3 cups dry bread crumbs
2 large eggs
1 teaspoon 2% milk
1 teaspoon canola oil
Oil for deep-fat frying
Stone-ground mustard, optional

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.

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