Bitterballen (Dutch meatballs)

Name: Bitterballen (Dutch meatballs)
Yield: 3
Cuisine: Holandesa
Ingredients: 50 g Wheat flour; 100 g Butter; 2 Egg; 400 g Veal; 30 g Onion; pinches Pepper; pinches Salt; 1 tablespoon Parsley; 700 ml Beef Stock; pinches Nutmeg; 50 g Breadcrumbs

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein22 %40 g
Carbs16 %29 g
Fat62 %51 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	735 kcal	154 kcal
Protein	40 g	8.4 g
Carbs	29 g	6.1 g
Fat	51 g	10.7 g

One serving is about 478 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: DutchKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Netherlands

Ingredients

50 g Wheat flour
100 g Butter
2 Egg (Beaten)
400 g Veal
30 g Onion
pinches Pepper
pinches Salt
1 tablespoon Parsley
700 ml Beef Stock
pinches Nutmeg
50 g Breadcrumbs

Instructions

Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.
Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.
Serve on a plate with a nice grainy or spicy mustard.