Dutch Bitterballen
Crisp golden breadcrumb shells filled with rich, creamy slow-cooked beef ragù.
Ingredients
100g unsalted butter250g
200g plain flour1.5kg
700ml rich beef stock10 cubes
30g finely diced onion3 pack
1 tbsp chopped flat-leaf parsley30g
400g cooked and shredded beef400g
1 pinch salt750g
1 pinch black pepper100g
1 pinch ground nutmeg35g
2 free-range eggs, beaten6 pack
50g dried breadcrumbs175g
Method
- Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.
- Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
- Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.
- Serve on a plate with a nice grainy or spicy mustard.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £19.64 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£24.00 est. · serves 6