Best Dutch Meatballs Bitterballen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUTCH MEATBALLS (BITTERBALLEN)



Dutch Meatballs (Bitterballen) image

I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! -Tracey Rosato, Markham, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 14

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup beef broth
1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1-1/3 cups dry bread crumbs
2 large eggs
1 teaspoon 2% milk
1 teaspoon canola oil
Oil for deep-fat frying
Stone-ground mustard, optional

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.

Nutrition Facts : Calories 72 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

DUTCH MEATBALLS (BITTERBALLEN)



Dutch Meatballs (Bitterballen) image

A traditional Dutch meatball recipe from Taste of Home. Great meatballs with a crispy coating. Prep time does not include refrigeration.

Provided by Kathy D @LifeIsGoodkd

Categories     Beef

Number Of Ingredients 14

3 tablespoon(s) butter
3 tablespoon(s) all-purpose flour
1/2 cup(s) beef broth
3/4 pound(s) beef top sirloin steak, cut into 1/2-inch cubes
1/4 cup(s) minced fresh parsley
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground black pepper
1 1/3 cup(s) dry breadcrumbs
2 large eggs
1 teaspoon(s) milk
1 teaspoon(s) canola oil
oil for deep frying
stone-ground mustard, optional

Steps:

  • n a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled.
  • Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or deep fryer, heat oil to 375°.
  • ry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.

Related Topics