Bitterballen: Favorite Dutch Meat Snack (2024)

Bitterballen

• ▢ ½ Ragout
• ▢ 1 bunch Parsley
• ▢ 150 g Bread crumbs
• ▢ 2 Egg
• ▢ 1 tbsp Milk
• ▢ 1 tbsp Gelatin powder
• ▢ 2 l Grapeseed oil

Nutrition Facts

Bitterballen: Favorite Dutch Meat Snack

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Making the bitterballen

• Sprinkle the gelatin in 60ml (1/4 cup) of room temperature water and let it bloom for 10 minutes.

• Next, finely chop the parsley. You’ll need enough to make a small handful.Since this is going to get mixed in with the meat, make sure the pieces are small, you don't want large pieces in the final product.

• Put the ragout in a pot, over low heat. Stir in the finely chopped parsley, making sure it is fully combined. The goal is to make the mixture is between 48C - 60C (120 and 140F). Warm enough to melt the gelatin, but cool enough it retains its gelling power!Once the gelatin has bloomed for 10 minutes, mix it in, stirring constantly, until it's fully melted and incorporated. Again, it's important to not overheat the mixture.

• Transfer the ragout to a shallow dish, and press plastic wrap directly on top of the ragout, this will prevent skin from forming. Put it in the refrigerator for at least 4 hours.

• In a shallow dish, whisk together the eggs, milk, and a pinch of salt

• Put the breadcrumbs in another shallow dish

• Once the ragout has cooled for 4 hours, take it out of the fridge. Using a spoon or ice cream scoop, form ping pong-sized balls. Make sure they are all uniform in size, so they cook evenly.

• Next, you need to double bread the bitterballen, one at a time, following these steps: roll the ball in breadcrumbsroll the ball through the eggwashroll the ball through the breadcrumbs again.Repeat this for all the bitterballen, and put them on a cookie sheet in the fridge for at least 2 hours.

Frying the bitterballen

• Put your Dutch oven on the stove, and fill it with oil, making sure to not fill it more than halfway. As you add the bitterballen, the oil level will rise, and you don't want it to boil over.Heat your oil to 175C (350F). I use a Thermoworks Chef Alarm for frying. It has a clip that attaches to the pan, so the probe stays in the oil. This way I can monitor the temperature constantly.If you’re using a deep fryer, use the manufacturer’s recommended amount of oil.

• When you're ready to fry the bitterballen, it's important to work in small batches, because you don't want to overcrowd the pan and lower the temperature of the oil too much. If the oil temperature drops too much, your bitterballen will end up being soggy and greasy. (Keeping the batches small will also reduce the risk of having the oil boil over the edge of the pot)Line a cookie sheet with a paper towel, and put a wire rack on top of it. This is where you will put the bitterballen after frying them, so any excess oil can drain off.Using a spider, carefully put a small number of bitterballen into the oil. Make sure they do not stick together. Cook them for approximately 3 minutes. Using the spider, take the bitterballen out when they are a deep golden brown. Let any hot oil drip off over your pot or fryer before placing it on the wire rack.If any clumps of bread crumbs are floating in your oil, remove them with a spoon and allow your oil to return to 175C (350F) before you continue frying.Repeat until you've fried all the bitterballen. Before serving, allow them to cool off for a few minutes because the inside will be very hot.

Plating

• Back home, bitterballen are typical stacked on a plate with a side of yellow mustard. Toothpicks are commonly used to pick up a bitterbal, and dip them in the mustard.