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home > recipes > appetizers > bitterballen
from Rotterdam, Netherlands We have made this recipe several times and is always appreciated by ourselves and by guests. These little meat balls are frequently served at parties and other festive occasions. The Dutch usually serve them with mustard for dipping, and you might want to serve them with a variety of dips, including mustards, chutneys, and barbecue sauces. 4 tbl. butter or margarine 1/2 lb ground beef or veal 1/4 cup carrot, finely diced 1/2 cup onion, finely chopped salt and freshly ground black pepper to taste A grating of fresh nutmeg 1 tbl. fresh lemon juice 2 tbl. parsley, finely chopped 5 tbl. flour 1 cup beef broth or milk 1/2 cup dry bread crumbs 1 egg, beaten with 1 tsp. water Oil for deep frying Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth or milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inches in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches of oil at 375 degrees until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.

Bitterballen


average rating = 5 stars(5.00001 comment available)
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keyword: bitterballen
ethnicity: dutch
recipes for appetizers
recipes by pvand
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(posted June 26, 2006)

from Rotterdam, Netherlands We have made this recipe several times and is always appreciated by ourselves and by guests.

These little meat balls are frequently served at parties and other festive occasions. The Dutch usually serve them with mustard for dipping, and you might want to serve them with a variety of dips, including mustards, chutneys, and barbecue sauces.

4 tbl.
butter or margarine
1/2 lb
ground beef or veal
1/4 cup
carrot, finely diced
1/2 cup
onion, finely chopped
salt and freshly ground black pepper to taste
A grating of fresh
nutmeg
1 tbl. fresh
lemon juice
2 tbl.
parsley, finely chopped
5 tbl.
flour
1 cup
beef broth or milk
1/2 cup
dry bread crumbs
1
egg, beaten with 1 tsp. water
Oil for
deep frying

Heat one tablespoon of the
butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth or milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inches in diameter, using your hands. Roll the balls in the
bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches of oil at 375 degrees until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.


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from Flowery Branch, Georgia, United States wrote:0  0

Having spent several years traveling to the Netherlands to an office in Capelle a/d Ijssel, bitterballen was served in office meetings, local pubs, always a delight. I was pleased to find this recipe and try it for myself as I am an avid cook, but have only enjoyed these when traveling in NV. Although I cannot recreate perhaps the quality of bitterballen I got in Rotterdam, ( I think it's the atmosphere!!) these are excellent and a party favorite!!! They are easy to make, inexpensive and are excellent for parties, weddings, and filling, and should also be shared with local pubs and restuarants in the US to share this unique, yet delicious appetizer offered by our Dutch friends. I plan on trying many other appetizers and meals listed here on international recipes as it's a true treat to find different, and tasty offerings that we can share here in the US. I was amazed to see the response here in the South to these appetizers and hope that I may influence others to share these in all parts of the US.
5 starsNovember 23, 2010


 
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