In a city as lively as Amsterdam, the best place to look for culinary inspiration is on the street. From pickled herring to stroopwaffels, food vendors showcase the sometimes lackluster Dutch cuisine in unique ways. Here is how to prepare Bitterballen.
Bitterballen Recipe
These meatballs are often served alongside beer (think Dutch tapas) and are traditionally dipped in grainy mustard.
Serves 6
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
4 tablespoons unsalted butter
1/2 lb ground beef
1 carrot, finely diced
1/2 Spanish onion, finely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Pinch fresh nutmeg
1/2 lemon, juiced
1/2 bunch fresh parsley, finely chopped
5 tablespoons all-purpose flour
1 cup whole milk
1/2 cup dry plain bread crumbs
1 egg
Oil for deep frying
Directions
Melt one tablespoon of the butter in a large skillet over medium heat. Add the beef, carrots and onions and cook until meat is browned and carrots are tender. Drain oil and place in a large mixing bowl. Then, add salt, pepper, nutmeg, lemon juice and parsley and stir to combine. Set aside.
In a saucepan melt the remaining three tablespoons of butter and stir in the flour until it combines to make a roux. Cook for two minutes, stirring constantly, then add the milk. Continue stirring over medium heat until the mixture boils and becomes thick. Add to the meat mixture and stir thoroughly. Chill in the refrigerator for at least two hours or until the mixture has become a solid mass.
Once set, roll the mixture into balls about 1 inch in diameter. Roll each ball in bread crumbs, then egg and then bread crumbs again.
To fry: Heat about two inches of oil to 375 degrees. Fry three to five balls at a time until golden, about two minutes. Drain on paper towels and serve immediately with mustard for dipping.
