Bitterballen. Bitterballen are made the same way one makes croquettes, just a different shape. The bitterballen in the Netherlands are made with meat that is cooked to the point where it falls apart. The best are referred to as meat threads, draadjes vlees.
Typically containing meat ragout, these deep-fried delicacies are often served as a snack in Dutch bars and cafés, and may also form part of a selection of fried finger foods, called bittergarnituur. Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. You can cook Bitterballen using 11 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Bitterballen
- It’s 1 of chicken breast.
- It’s 10 of shallot.
- It’s 1 1/2 tbsp of pepper.
- It’s 1 1/2 tbsp of salt.
- It’s 1/2 tbsp of nutmeg.
- You need 1 1/2 tbsp of sugar.
- It’s 250 gr of flour.
- You need 3 of carrots.
- You need of Celery.
- Prepare of Bread crumbs.
- You need 1 of eggs.
Dutch Meatballs (Bitterballen) are a classic Dutch bar snack. Bitterballen, one of Holland's favorite snacks, are bite-size beef and gravy croquettes usually served along with beer. Dutch Meatballs (Bitterballen) Let's talk Bitterballen! Bitterballen are one of Holland's favorite snacks.
- Boil the chicken breast then cut into small pieces.
- Boil the carrots then cut into small pieces.
- Sift the flour before roasting it, then sift again..
- Blend onions, pepper, salt, and nutmeg. Then sauteed with margarine until it turns to golden brown..
- Next, put the chicken carrots, celery and pour a little of chicken broth..
- Add the flour little by little and keep stirring up the dough until it turns to thick roux..
- If you satisfy with the taste, turn off the stove, let it cool..
- Beat the egg, prepare the bread crumb and preheat the oil..
- When the roux cools, make a ball with any size you like. Dip in the egg, roll in in the bread crumbs (do this step twice to get a thicker skin)..
- Next, deep fry the bitterballen..
- Optional sauce: tomato sauce, mustard, mayonaise, cheese..
The Dutch love to eat bitterballen as a snack with their drinks early or late in the evening. At a party, the pub, or the sports cafeteria. A bitterbal is is a deep-fried meat ragout ball with a lovely crust. Remove the pork from the pan and set aside. In a small saucepan, heat enough oil to cover the balls.