Bitterballen

Ingredients for the filling (meatball)

8 tbsp butter unsalted (1 stick)

1 cup all-purpose flour

3 cups beef broth

2 tbsp fresh parsley chopped

1 small onion minced

1 lb ground beef, Precooked

1/2 tsp salt

1 tsp black pepper

1/4 tsp nutmeg

 

Breading for meatballs

1/2 cup flour

3 eggs beaten

1 cup bread crumbs

vegetable oil for frying

To make the filling start with the butter in a medium-hot skillet. When the butter has melted add the flour in 4 steps while stirring continuously. Cook for 4 minutes. It will be quite thick. That’s a roux. Slowly add the beef stock to the roux. Whisk together and allow to cook for another 4 minutes. Add the onions, beef, and nutmeg. Cook for 2 more minutes then add the parsley and season with salt and pepper to taste. Pour the mixture into a container then allow to cool in the refrigerator overnight.

Shape into 1 inch meatballs then bread using the three step method. First the flour then the egg then the bread crumbs. Keep chilled until ready to fry. Cook in small batches in oil until golden brown and hot. The oil temp should be 350 degrees F. Serve with mustard.