Dutch Meatballs (Bitterballen)
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Dutch Meatballs (Bitterballen) are a classic Dutch bar snack. Bitterballen, one of Holland’s favorite snacks, are bite-size beef and gravy croquettes usually served along with beer.
Let’s talk Bitterballen! They are totally different than your usual meatball, when you bite into one you get a nice crispy exterior but a soft gooey interior. Totally different but so delicious.
I was first introduced to these decadent little morsels last year on our trip to Quebec city. Hubs and I ordered them at a pub, not really knowing what they were but they looked like meatballs so I knew we couldn’t go wrong. They are totally different than your usual meatball, when you bite into one you get a nice crispy exterior but a soft gooey interior. Totally different but so delicious.
What Are Dutch Meatballs?
Bitterballen are actually Dutch meatballs, a very popular snack served at bars along with beer. Sometimes they are shaped as logs or sometimes as balls. If I were to describe what they taste like, the closet I can come up with is deep fried mushrooms, is your mouth watering yet?
You start by first making a roux with butter and flour, beef broth/stock is then added to the roux, then the rest of the ingredients such as ground beef, onion, parsley, salt and pepper and nutmeg. The mixture is going to look like a pile of goo which is why you have to refrigerate this for several hours to give the gravy time to solidify. I left mine in the fridge overnight so by next day it was totally ready, but a few hours should suffice.
Next you will fry them up and you end up will succulent little meatballs with the softest interior you can imagine. You won’t be able to stop at just 1, or 2, or even 3, which is why my recipe makes a lot, believe me you’ll devour them all!
What Is a Roux?
Roux is simply flour and fat cooked together, that’s it. It’s the base of so many beautiful sauces and provides a great base for developing beautiful flavor and structure. We want to gently cook our roux till it has browned nicely so that that raw flour taste is cooked off.
Ingredients
Bitterballen
- Butter – Unsalted as we want to control the sodium content of our dish.
- Flour – All purpose works just fine as a base for our roux.
- Broth – We’re using low sodium beef broth. As we’re cooking with beef we want to carry that beef flavor all the way through.
- Beef – Ground beef, I used regular but feel free to use lean if you’d like to cut back on fat.
- Onion – 1 small onion, something that cooks down well like white or yellow.
- Nutmeg – This spice may seem like a strange addition, but it pairs beautifully with our savory flavors and rounds out our flavor profiles nicely.
- Seasoning – Salt and pepper.
Breading
- Flour – All purpose again to form a nice crisp breading for our exterior.
- Eggs – We’re using 3 large eggs beaten for dipping.
- Crumbs – I used panko bread crumbs today, for information regarding these crumbs refer to my tips section.
- Oil – Vegetable oil for frying, I recommend something like canola.
How To Make Bitterballen
Meatballs
- Create the roux: In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
- Cook the gravy: Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux, the gravy should be smooth but still quite thick. Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well before seasoning with salt and pepper and adding the nutmeg.
- Solidify the gravy: Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
Breading
- Prep the assembly line: Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the breadcrumbs.
- Form the meatballs: Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it’s easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
- Bread the bitterballen: Roll the balls first through flour, then eggs, then finally breadcrumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
Fry
- Heat the oil: In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
- Fry the meatballs: Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs.
- Maintenance: In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
- Finish the dish: Serve hot with a grainy or spicy mustard.
Some Tips
- I used Panko breadcrumbs here because I prefer them especially when trying to get something really crispy, but I put them in a food processor first and pulsed a few times to make them finer.
- If you find your mixture is too sticky be sure you’re letting it sit in your fridge long enough! I find leaving it overnight makes it a lot easier to work with.
- For a vegetarian option, used finely chopped mushrooms.
- I would highly recommend whipping this recipe out the next time you’re trying to impress a crowd, chances are they’ve never had anything like it before!
What Can I Serve Bitterballen With?
I mean it’s a crowd pleaser so if you’re making it for friends and family, pair it with some of your favorite finger foods! Here are some to get you inspired:
- Potato Croquettes
- Honey Garlic Chicken Wings
- Skillet Pizza Dip
- Chimichurri Steak Quesadillas
- Parmesan Chicken Strips
- Or my favorite…beer!
Leftovers
Fridge
These meatballs can be stored in an airtight container in the fridge for 3 – 4 days.
Freezer
This recipe also freezes quite well, just freeze them spread on a baking sheet before transferring to a freezer bag and it should keep for up to 3 months. Warm back up to temperature in the oven when ready to enjoy.
Craving More Meatballs? Try These Delicious Recipes:
- Salisbury Steak Meatballs with Gravy and Mashed Potatoes
- Stout Meatballs with BBQ Sauce
- Meatballs with Mushroom Sauce
- Porcupine Meatballs
- Thai Meatball Lettuce Wraps
- Instant Pot Swedish Meatballs
- Firecracker Chicken Meatballs
- Swedish Meatballs
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Dutch Meatballs (Bitterballen)
Ingredients
For Bitterballen
- 8 tablespoon butter (unsalted (1 stick))
- 1 cup all-purpose flour
- 3 cups beef broth
- 2 tablespoon fresh parsley (chopped)
- 1 small onion (minced)
- 1 pound ground beef
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon nutmeg
For Breading
- ½ cup all-purpose flour
- 3 eggs (beaten)
- 1 cup breadcrumbs
- vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
- Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
- Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
- Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
- Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
- Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it’s easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
- Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
- In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375℉.
- Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
- Serve hot with a grainy or spicy mustard.
Notes
- Total time does NOT include time required to refrigerate meat mixture until solidified.
- This recipe should yield roughly around 60 balls about 1 inch in diameter.
- I used Panko bread crumbs here because I prefer them especially when trying to get something really crispy, but I put them in a food processor first and pulsed a few times to make them finer.
- For a vegetarian option, used finely chopped mushrooms.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
