Bitterballen (Dutch Meat Croquettes)

  • Prep Ragout and Chilling - 40 minutes (plus 3 hours chilling)
  • Frying - 10 minutes
  • Servings: 30
  • Country: Netherlands
Served Dutch Bitterballen with a bowl of mustard, typical for 'Borrel' snack.

The key to Bitterballen is the correct ragout consistency. It must be extremely thick so it can be shaped into balls and won't fall apart during frying. To achieve this density, the filling must be thoroughly chilled and set (ideally for several hours or overnight).

Bitterballen are prepared similarly to the larger Dutch croquettes (Kroketten), but they are smaller, round, and designed to be eaten in one bite as a beer snack.

Ingredients

I. For the Filling (Ragout)

  • 200 g Cooked Beef (e.g., cheek or shoulder), shredded/diced
  • 50 g Butter
  • 75 g All-purpose flour
  • 300 ml Beef Broth, warm
  • 2 tbsp Parsley, chopped
  • 1 to taste Nutmeg, salt, pepper

II. For Breading and Frying

  • 1 bowl All-purpose flour
  • 2 pcs Eggs, beaten
  • 1 bowl Breadcrumbs (ideally Panko or coarser)
  • 1 l Oil for deep-frying
  • 1 to taste Dijon/Whole-Grain Mustard (for serving)

Instructions

Step 1: Preparing the Ragout (Filling)

Melt the butter in a saucepan. Add the flour and stir for 2 minutes until a light roux forms.

Gradually pour in the warm broth, stirring constantly until a very thick béchamel forms. Bring to a boil and cook for 1 minute until the mixture pulls away from the bottom of the pan.

Remove from heat, add the shredded beef, parsley, salt, pepper, and nutmeg. Mix well.

Transfer the mixture to a shallow dish, cover with film (directly on the surface to prevent skin formation), and let it set in the refrigerator for at least 3 hours, ideally overnight.

Step 2: Shaping and Breading

Shape the set mixture into small balls about 3-4 cm in diameter (about 15-20 grams).

Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Thoroughly coat the balls – first in flour, then in egg, and finally in breadcrumbs. For extra crispiness, repeat the coating in egg and breadcrumbs (double coat). This is important to prevent the filling from leaking out.

Step 3: Frying and Serving

Heat the oil in a deep fryer or deep pot to 185 °C (365 °F).

Deep-fry the Bitterballen in small batches for 3-5 minutes until beautifully golden brown. The inside must be hot and liquid, but not boiling, otherwise they will burst.

Remove, drain on paper towels, and serve immediately extremely hot with a bowl of mustard.