This snack finds its way to every Dutch birthday and any other party. It takes a little effort to prepare, so make a batch and freeze them.
Once you have the hang of it vary the base with different flavors, chili, curry or a vegetarian version with mushrooms.
- • 60 gr butter
- • 60 gr all- purpose flour•
- • 1 tbsp chopped onion
- • 500 ml stock (chicken, beef, or fish)
- • 500 gr cooked meat (chicken, beef, pork, shrimps), cut into very small pieces
- • 1 tsp mustard
- • 2 tbsp chopped parsley
- • Salt and pepper
- • Flour, egg, and bread crumbs
- 1• Melt the butter with the chopped onions in a pot on low heat without browning
- 2• Add the flour and combine, allow to cook on very low heat for a few minutes while stirring to cook the flour or else it will turn out sweet. When you see white spots appearing the flour will be cooked.
- 3• Heat the stock until it almost boils. Add the stock ladle by ladle to the butter flour mix ensuring it comes to boil with every ladle. The idea is to get a very thick sauce. It should bubble like volcano lava.
- 4• Let the sauce cook on very low heat for 5 minutes.
- 5• Add the mustard to the meat you use and mix through.
- 6• Add the meat and the chopped parsley to the sauce and combine well, this works best with a wooden spoon or ladle.
- 7• Season with salt and pepper and cook for another 5 minutes.
- 8• Transfer the mixture to flat container and allow cooling
- 9• Cover the container with a piece of greased parchment paper to avoid skin forming on top
- 10• Leave to cool overnight in the fridge.
- 11• Form the next day small balls, about 20 grams each, from the mix and coat them first with flour, then whisked egg and lastly with bread crumbs
- 12• Deep fry the bitterballs in 180 degree (350 F) oil for 3 to 4 minutes until golden and crisp, serve with mustard
- Total Fat1.7 g3%
- Sat. Fat0.7 g4%
- Sodium48.0 mg2%
- Carbs3.7 g1%
- Fiber0.2 g1%
- Sugars0.4 g0%
- Protein3.1 g6%