DUTCH MEATBALLS (BITTERBALLEN)

Dutch Meatballs (Bitterballen) image

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.