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Bitterballen

Crisp, golden fried balls with a creamy filling of slow-braised beef ragout, the classic Dutch bar snack served with mustard. Plan ahead: chill the ragout at least 4 hours before shaping.

190 minMediumServes 6380 cal/serving

DutchAppetizerStovetopStandard

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Ingredients

  • 1 lb beef chuck, cubed
  • 1 1/2 cups beef broth
  • 1/2 tsp salt
  • 1 medium yellow onion, finely diced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup flour (for dredging)
  • 2 large eggs, beaten
  • 1 cup plain dry breadcrumbs
  • 4 cups vegetable oil (for frying)
  • 2 tbsp Dijon mustard (for serving)

Instructions

  1. 1

    Put the 1 lb cubed beef chuck, 1 1/2 cups beef broth, and 1/2 tsp salt in a heavy pot. Cover and simmer over low heat until the beef falls apart, about 2 hours.

  2. 2

    Check the beef with an instant-read thermometer. It is done when the thickest piece reaches 200F and shreds easily.

  3. 3

    Lift the beef out and shred it finely with two forks. Skim the fat from the cooking liquid and keep all of the liquid.

  4. 4

    Melt 1/4 cup unsalted butter in a wide saucepan over medium heat. Cook 1 medium finely diced yellow onion until soft, about 6 minutes.

  5. 5

    Stir in 1/4 cup all-purpose flour and cook 2 minutes. Whisk in the reserved cooking liquid and 3/4 cup whole milk, then simmer until thick, about 3 minutes.

  6. 6

    Stir in the shredded beef, 1/4 tsp ground nutmeg, 1/4 tsp ground black pepper, and 2 tbsp finely chopped fresh parsley. Spread the mixture on a plate, cover, and chill at least 4 hours until very firm.

  7. 7

    Roll the chilled mixture into balls about the size of a walnut. Roll each ball in 1/4 cup flour (for dredging), shake off the excess, dip it in 2 beaten large eggs, then coat it in 1 cup plain dry breadcrumbs.

  8. 8

    Chill the coated balls 15 minutes so the coating sets.

  9. 9

    Heat 4 cups vegetable oil (for frying) in a deep pot to 350F. Fry the balls in small batches until deep golden, about 3 minutes.

  10. 10

    Drain on paper towels and serve hot with 2 tbsp Dijon mustard (for serving) for dipping.

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Questions

What is Bitterballen?

Crisp, golden fried balls with a creamy filling of slow-braised beef ragout, the classic Dutch bar snack served with mustard. Plan ahead: chill the ragout at least 4 hours before shaping. This reference files it under Dutch appetizer: made on the stovetop, rated medium and about 190 minutes start to finish.

How much time should I plan for Bitterballen?

As written, 190 minutes: 40 of prep and 150 of cooking. The longest single stretch is the hands-off wait in step 6, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Bitterballen?

For Bitterballen, the target internal temperature is 200 F (about 95 C), given in step 2. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 9. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for Dijon mustard in Bitterballen?

The entry for Bitterballen calls for 2 tbsp Dijon mustard (for serving). In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Bitterballen dairy-free?

Yes. The dairy in Bitterballen is 1/4 cup unsalted butter, 3/4 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Bitterballen gluten-free?

Yes. The gluten in Bitterballen is 1/4 cup all-purpose flour, 1/4 cup flour (for dredging), 1 cup plain dry breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Which part of Bitterballen can be done ahead?

Everything up to step 6. Step 6 is a built-in pause of 4 hours: "Spread the mixture on a plate, cover, and chill at least 4 hours until very firm." Do everything up to that point ahead of time and pick up at step 7 when you are ready to finish.

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