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home > recipes > meat > beef croquettes and bitter balls
Beef Croquettes and Bitter Balls 2 1/4 cups very finely minced lean beef 1 carrot, chopped finely 1 tbsp. finely chopped parsley 8 cups boiling water 1 1/2 cups margarine 2 1/4 cups flour 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. white pepper melted butter 6 egg whites 2 cups fine dry breadcrumbs In a large saucepan, place the meat, carrot, parsley and water. Bring to a boil. Once the mixture is boiling reduce the heat and simmer for 1 1/2 hours. Meanwhile, heat the margarine in a Dutch oven. Add the flour, salt and spices and stir until you have a roux. Heat and stir for 2 more minutes and then let the roux cool down. Once the meat mixture is done, reheat the roux and stir in the meat mixture gradually. Stir vigorously and bring to a low boil. Once all the meat mixture is added, maintain a low boil for 15 minutes. Spread the meat mixture on cookie sheets with sides no higher than1/2". Brush with a bit of melted butter to prevent a crust from forming. Cool overnight in the refrigerator. The next day, make cylindrical shapes (croquettes) or smallish balls (bitter balls) from the stiff mixture. Roll the cylinders through the breadcrumbs, then through the egg whites and again through the breadcrumbs, then freeze. Place the frozen croquettes in preheated oil and deep-fry about 5 minutes or until they are golden brown. ( I have deep-fryed them ahead of time and reheated in the oven . . . this avoids the smell when you have a house full of guests). Yield: approximately 30 croquettes Can be served with Dutch-style coarse mustard. This recipe comes from the cookbook "Let's Go Dutch Again" by Johanna Bates and Jan Walrabenstein.

Beef Croquettes and Bitter Balls


average rating = 4.5 stars(4.66676 comments available)
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Recipe Alert This is Found in... Most Emailed Recipes
(posted May 22, 1997)

Beef Croquettes and Bitter Balls

2 1/4 cups very finely minced
lean beef
1
carrot, chopped finely
1 tbsp. finely chopped
parsley
8 cups boiling water
1 1/2 cups
margarine
2 1/4 cups
flour
1/2 tsp.
salt
1/2 tsp. ground
nutmeg
1/4 tsp. white pepper
melted
butter
6
egg whites
2 cups fine
dry breadcrumbs

In a large
saucepan, place the meat, carrot, parsley and water. Bring to a boil. Once the mixture is boiling reduce the heat and simmer for 1 1/2 hours.

Meanwhile, heat the
margarine in a Dutch oven. Add the flour, salt and spices and stir until you have a roux. Heat and stir for 2 more minutes and then let the roux cool down.

Once the meat mixture is done, reheat the
roux and stir in the meat mixture gradually. Stir vigorously and bring to a low boil. Once all the meat mixture is added, maintain a low boil for 15 minutes.

Spread the meat mixture on
cookie sheets with sides no higher than1/2". Brush with a bit of melted butter to prevent a
crust from forming. Cool overnight in the refrigerator.

The next day, make cylindrical shapes (croquettes) or smallish balls (bitter balls) from the stiff mixture. Roll the cylinders through the breadcrumbs, then through the
egg whites and again through the breadcrumbs, then freeze.

Place the frozen croquettes in preheated oil and
deep-fry about 5 minutes or until they are golden brown. ( I have deep-fryed them ahead of time and reheated in the oven . . . this avoids the smell when you have a house full of guests).

Yield: approximately 30 croquettes

Can be served with Dutch-style
coarse mustard.

This recipe comes from the cookbook "Let's Go Dutch Again" by Johanna Bates and Jan Walrabenstein.


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+6 comments


from LEXINGTON,NC, United States wrote:1  0

Fantastic origional recipe!! I had Bitter Balls in Curacao a few years ago while on holiday. They taste the same!
5 starsMay 15, 2008


from peterborough ont, Canada wrote:2  0

Great recipe.........
5 starsNovember 16, 2007


from Stanley, Hong Kong wrote:3  1

I have read may recipes for "Dutch" Croquettes as my Dad is Dutch and I have been brought up in Asia and never really lived in Holland & I know how much he loves them - This is certainly the best one I have come across - Dank u well Reep!
4 starsMay 30, 2003


from Brampton, Ontario, Canada wrote:1  1

looked along time for a nice recipie for croquettes but this one is the best I have seen
5 starsDecember 29, 2002


from Rosamond CA, United States wrote:2  1

Can't wait to try this recipe, it looks great! Brings back memories.
5 starsDecember 30, 2001


from Victoria, BC, Canada wrote:2  1

Nice to see these again. A festive favourite in our Nedelandse (Dutch) home!
4 starsDecember 28, 2001


 
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