Savoury, fried, meat packed croquette, this Dutch delicacy makes for a perfect mouth pleasing snack or starter. It translates to “bitter balls” because traditionally this deep-fried one bite wonder was served with bitter alcoholic drinks, although today it’s typically eaten alongside a cold Dutch beer. While bitterballen most always is made with minced meat or veal and served with a Dijon mustard dipping sauce; chicken, mushroom, and cheese versions do exist.
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Prepare the roux
Make a roux in a large saucepan by melting butter over medium heat. Add all the flour at once and whisk intensely. Keep whisking until smooth. When the mixture begins to bubble and becomes thin, reduce heat to low. Add the beef stock and bring to a boil.
Prepare the meat
Stir meat and parsley to the saucepan and cook for one minute. Add nutmeg, pepper and salt and then transfer to a bowl, place in the refrigerator, and let cool for about 3 hours.
Prepare and chill
In a bowl whisk the two eggs and milk. In a separate shallow plate or bowl add the breadcrumbs. Take the chilled meat mixture out of the refrigerator and shape into small bite-sized balls. Dip the meatball into the egg and then coat with the breadcrumbs.
Deep frying method
Using a deep pan or deep fryer, heat oil to 175°C/350°F. About 3-4 at a time (making sure not to crowd the fryer) fry meatballs for 2 minutes or until golden brown on all sides. Place on paper towels to drain and serve warm immediately with mustard.
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