Time: 50 min.
Complexity: easily
Quantity: 20 pcs.

Bitterballen meat croquettes are a favorite snack in the Netherlands. It's believed that in the 19th century, housewives used them as a way to use up leftover meat. Today, they're served in local cafes and bars, usually with beer. The "bitter" part of the croquette's name means "bitter," referring to the alcoholic beverage, and "ballen" refers to the balls.

Bitterballen are traditionally made with beef, but pork, veal, chicken, and even vegetarian versions, such as those with porcini mushrooms or tofu, are also available. Despite the fancy name, the process of making these croquettes is quite simple. You can use any type of beef, adjust the seasoning to taste, and add a little nutmeg. Before frying, the semi-finished products should be chilled in the refrigerator for several hours.

Ingredients:

Croquettes

• Butter – 150 grams
• Flour – 1 cup
• Minced boiled beef – 2 cups
• Meat broth - 3 cups
• Small onion (finely chopped) – 1 piece
• Fresh parsley (chopped) - 1/4 cup
• Olive oil - 2 tablespoons
• Salt and pepper to taste
• A pinch of grated nutmeg

Backfill

• Flour
• A mixture of egg and chilled water
• Breadcrumbs
• Vegetable oil for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, ground beef, onions, parsley, nutmeg, eggs, breadcrumbs

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Preparation:

Step 1
• Heat olive oil in a large skillet and sauté the onion until translucent. Add the beef and parsley and sauté for a couple of minutes. Set aside.
Step 2
• In a small saucepan, melt the butter and add the flour to make the roux. Gradually pour in the broth, stirring until thickened.
Step 3
• Add the ground meat and simmer until a very thick meat mixture forms. Season with salt, pepper, and nutmeg. Transfer to a small container and refrigerate for 2 hours.
Step 4
• Once the mixture has cooled and hardened, roll into balls 3 cm in diameter. Roll in flour, then in egg, and finally in breadcrumbs. Continue until all the meat croquettes are coated.
Step 5
• Place the semi-finished products in the freezer for 30 minutes.
Step 6
• Heat oil in a small wok or deep fryer (should cover meatballs whole), fry the croquettes for 5 minutes each (until golden brown), remove to a paper towel to remove excess oil.
  
  Serve Bitterballen croquettes hot with grainy or hot mustard.

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