Dutch Bitterballen Bite Size Veal Croquettes Recipe Ham

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DUTCH MEATBALLS (BITTERBALLEN)



Dutch Meatballs (Bitterballen) image

Dutch Meatballs (Bitterballen) are a classic Dutch bar snack. Bitterballen, one of Holland's favorite snacks, are bite-size beef and gravy croquettes usually served along with beer.

Provided by Joanna Cismaru

Categories     Appetizer     Snack

Time 1h45m

Number Of Ingredients 13

8 tablespoon butter (unsalted (1 stick))
1 cup all-purpose flour
3 cups beef broth
2 tablespoon fresh parsley (chopped)
1 small onion (minced)
1 pound ground beef
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup all-purpose flour
3 eggs (beaten)
1 cup breadcrumbs
vegetable oil (for frying)

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.

Nutrition Facts : ServingSize 1 ball, Calories 50 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g

DUTCH MEAT CROQUETTES



Dutch Meat Croquettes image

This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make.

Provided by PanNan

Categories     Dutch

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 onion, chopped fine
2 tablespoons melted butter (can substitute meat broth)
3 slices bread, soaked in milk or 1 cup left over mashed potatoes
salt
pepper
nutmeg
maggi seasoning or Kitchen Bouquet, to taste
2 tablespoons chopped fresh parsley
1/2 lb of left over finely chopped meat (veal, chicken, beef, pork, etc.) or 1/2 lb ground beef (veal, chicken, beef, pork, etc.)
1 egg white, lightly beaten with a small amount of water
1 -2 cup corn flake crumbs or 1 -2 cup breadcrumbs, for coating
vegetable oil (for frying, about 1/2 inch in the pan or enough for deep fry)

Steps:

  • Saute onion in butter (or broth) until tender.
  • Add crumbs (or bread or mashed potatoes) to onion.
  • Add seasonings, aroma and parsley to mixture.
  • Add meat.
  • Add broth or water if too dry.
  • The mixture should be firm and stick together to form and hold shape.
  • Form into 8 cylinder, balls, or pattie shaped croquettes.
  • Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
  • Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
  • Serve hot with french fries and salad.

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

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.

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