Ingredients

The following ingredients have 20 Servings
  • 1 stick of butter
  • 1 cup of flour
  • 2 cups of shredded cooked beef
  • 3 cups beef broth
  • 1 small onion (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • Pinch of freshly grated nutmeg
  • All purpose flour
  • Egg and chilled water mixture (whisked together)
  • Breadcrumbs
  • Vegetable oil for frying

Instruction

  • In a large skillet, heat the olive oil and sauté the onions until translucent. Add the beef and the parsley and cook for a couple of minutes. Reserve.
  • In a small saucepan, melt the butter and add the flour slowly to make a roux.
  • Gradually add the broth, making sure the roux is absorbing the liquid. Stir constantly until it thickens.
  • Add the meat mixture and cook for a little longer until you have a very thick gravy. Stir in the salt, pepper and nutmeg.
  • Transfer the gravy to a shallow container and refrigerate for 2 hours.
  • Once the gravy is chilled and solidified, roll the bitterballen (1 inch diameter).
  • Roll the bitterballen in the all purpose flour, then the egg wash and finally the breadcrubs. Proceed until you've breaded all bitterballen.
  • Bring your bitterballen to the freezer for 30 minutes before frying.
  • In a small saucepan, heat enough oil to cover the balls.
  • Fry your bitterballen, 5 at a time, until golden brown.
  • Set your bitterballen on a plate covered in paper towels to absorb the excess oil.
  • Serve the bitterballen hot, with some grainy mustard on the side.