The Essential Recipe for Amsterdam's Dutch Beef Bitterballen (2024)

Despite their name, bitterballen aren't at all bitter but rather meant to be eaten alongside "bitters." In the past, that meant beverages like Jenever, but nowadays, it's simply beer. These little fried morsels are a staple of Dutch cuisine and a beloved snack, and they're typically served in bars and cafés. A smaller, rounder version of croquettes, bitterballen often contains meat ragout and are often served on a plate alongside tasty fried finger foods, called bittergarnituur, plus mustard for dipping, cubes of Gouda, and perhaps some small egg rolls or other fatty fried companions. But the bitterballen always steal the show.

The secret to bitterballen lies in the beef. Most meatballs are made with ground beef, but these start with stewing beef that is gently cooked with spices until tender and moist. The resulting broth is then used to season the meat and roux-based mixture, and when chilled for several hours, the beef hardens enough to make firm balls that are breaded and fried to golden perfection.

This recipe might be a little time consuming, but bitterballen are not difficult to make. There are countless variations on the theme, from veal to vegetable and from shrimp to cheese, but this beef version is a classic. Serve with smooth, mild mustard, such as Dijon, and pints of beer.

The Essential Recipe for Amsterdam's Dutch Beef Bitterballen (1)

Ingredients

For the Meat:

2 pounds stewing beef, cubed
2 to 3 quarts water, or enough to cover beef
1 large onion, quartered
1/2 teaspoon black peppercorns
1 bay leaf
2 whole cloves
2 to 3 sprigs fresh thyme

For the Roux-Based Mixture:

4 ounces (1/2 cup) unsalted butter
2 shallots, chopped
1 cup all-purpose flour
2 cups milk
2 cupsbeef stock, reserved from cooking the meat
5 teaspoons unsweetened gelatin powder
1/2 cup water
Salt, to taste
Freshly ground black pepper, to taste
Nutmeg, to taste
1 bunch flat-leaf parsley, finely chopped
1 tablespoon Dijon mustard

For the Breading:

Steps to Make It

Cook the Beef

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.

Make the Roux-Based Mixture

Gather the ingredients.
See Also
Recipes - Beef - The Galveston Diet
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 gelatinin 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.

Shape and Fry the Beef Balls

Gather the ingredients.
Roll heaping teaspoons of the chilled beefmixture 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 bitterballenin batches until golden.
Remove from the oil and drain on paper towels.
Serve them hot with Dijon mustard on the side.
Enjoy.

How to Freeze

You can freeze the meatballs either before or after frying.

Place breaded bitterballen on a baking sheet, spaced apart, and put in the freezer until frozen; then move them to a zip-top bag or airtight container. Deep-fry from frozen.
Fried bitterballen can be frozen in the same way for up to three months. To reheat, warm in a 350 F oven.

Mouthwatering Dutch Appetizers

Dutch Appetizers
Snack Recipes
Dutch Food
Beef Recipes
Vegetable Recipes

Nutrition Facts (per serving)
583	Calories
51g	Fat
26g	Carbs
8g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 20
Amount per serving
Calories	583
% Daily Value*
Total Fat 51g	65%
Saturated Fat 7g	35%
Cholesterol 28mg	9%
Sodium 289mg	13%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 8g
Vitamin C 1mg	7%
Calcium 86mg	7%
Iron 2mg	10%
Potassium 186mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

croquettes
appetizer
dutch
boxing day