Dutch Bitterballen - Recipes From Europe (2024)

Here’s A Bitterballen Recipe To Make This Classic Snack At Home!

For a timeless and tasty Dutch snack, look no further than Bitterballen! Made with a creamy, meaty filling and a deep-fried exterior, these crispy little delights are irresistible once you start eating!

Bitterballen are a classic savory pub/cafe snack to accompany your beverage – a category of food known as “bittergarnituur” – hence the bitter in the name.

Often served as a snack or appetizer, Bitterballen are served throughout the Netherlands and parts of Belgium with mustard or mayonnaise for dipping.

There are a few variations when it comes to making Bitterballen. The classic filling is beef – but you could use other meats or even mushrooms and/or carrots for a vegetarian version.

The singular of bitterballen is bitterbal – but you’d never make or eat just one!

Ingredients

If you want to make these beef bitterballen at home, here are the ingredients that you will need:

• Cooked beef brisket – For the filling.
• Beef broth – Adds additional flavor to the filling.
• All-purpose flour – To make a roux to thicken the filling.
• Butter, unsalted – Used for the roux.
• Eggs – For breading the bitterballen.
• Fine breadcrumbs – For breading the bitterballen.
• Milk – To mix in with the eggs.
• Nutmeg – Adds aromatic flavor to the filling.
• Salt – To enhance the overall flavor of the bitterballen.
• Black pepper – To add depth of flavor.
• Oil – To fry the bitterballen.

Recipe Tips and Substitutions

Before you make these deep-fried breaded meatballs, read through the recipe tips so that you know just what to expect!

• Instead of beef brisket, you could also use veal.
• For a vegetarian option, you could use a mixture of finely chopped onion, finely chopped mushrooms, and grated carrots in the filling. Sauté until cooked through, then season them with spices to your liking and mix with the roux.
• Ideally, chill the mixture for several hours or overnight before forming the bitterballen. If you are in a rush, you can freeze them for 1 hour. This process makes the bitterballen easier to roll.

How to Make Bitterballen – Step by Step Instructions

In this section you’ll see exactly how to make this bitterballen recipe. We’ve included the process photos so that you can follow the steps and track your cooking progress at home.

The recipe card – with the cooking times, temperatures, and ingredient amounts – can be found at the bottom of this post!

If your beef brisket isn’t already cooked, cook the brisket in a large pot filled with water for 3-4 hours. This will ensure that beef becomes soft and tender.

Then cut the beef into dice-sized cubes, and finally shred the beef. You can use a hand mixer to shred the beef easily or use two forks to pull the meat apart. Allow the beef to rest and cool for at least an hour.

Next, make the roux.In a saucepan on low-medium heat, melt the butter until it starts to bubble.

Then gradually add the flour and keep stirring to make sure it doesn’t get lumpy.

It may have a strange texture at first, but just keep stirring for about 2-3 minutes. Make sure it doesn’t burn.

Then gradually add the broth, stirring all the time.

After 2-3 minutes of stirring, the roux should be smooth and saucy.

Next, make the ragout. Add the shredded beef to the roux and season with nutmeg, salt, and pepper. Stir until well combined. The texture will become a little bit like play dough.

Spread the ragout evenly on a baking tray and refrigerate overnight. If you are in a rush, you can put it in the freezer for about 1 hour, as well.

Remove the ragout from the freezer and start rolling your bitterballen. Take a tablespoon measuring spoon and roll them into equal-sized balls.

In a small bowl, whisk the eggs and milk together.

Then dip each bitterbal into the egg mixture…

… and then into the breadcrumbs. Place the breaded bitterballen on a plate.

Deep fry the bitterballen in small batches (don’t overcrowd the pot) in a deep pot or deep fryer at 350 degrees for about 3-5 minutes, or until nice and golden brown.

Serve them as an appetizer with mustard or mayonnaise. Enjoy!

Storage Tips

Bitterballen are best eaten hot and fresh after being fried. If you have any left over after cooking, store them in a sealed container in the fridge for up to 3 days.

To reheat them, using an air fryer would work well to revive the outer crisp of the breading and heat them through. Otherwise, place them on a baking sheet and reheat them in the oven.

You could use the microwave, but that would make them soggy.

Another way to avoid this issue, as mentioned above, is to freeze a batch of uncooked bitterballen and only deep fry the amount that you need!

FAQ

Here are some answers to questions about bitterballen!

Related Recipes

For more classic Dutch recipes, here are some other creations you might enjoy – some are appetizers, and some are desserts!

• Oliebollen
• Kaassouffle
• Appelflappen (Dutch Turnover)
• Dutch Shrimp co*cktail