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Dutch Bitterballen
Crispy breaded balls with a creamy beef ragout inside — the Netherlands' most-loved bar snack.
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2 hrPrep🔥
15 minCook🍽️
6Serves📊
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Ingredients
- 400g cooked beef, finely chopped
- 60g butter
- 60g flour
- 500ml beef stock
- 1 onion, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp parsley
- Salt, pepper, nutmeg
- For coating: flour, 2 beaten eggs, breadcrumbs
- Oil for frying
- Mustard to serve
Instructions
- Soften the onion in butter; stir in flour and cook 2 minutes.
- Whisk in stock until very thick.
- Stir in beef, mustard, parsley and seasonings.
- Spread in a tray; chill at least 2 hours until firm.
- Roll into walnut-sized balls.
- Coat each in flour, egg and breadcrumbs (twice for extra crunch).
- Fry in 180C oil for 3 minutes until deep golden.
- Serve with mustard.
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Tara’s tips
- The ragout must be very thick and chilled or the balls fall apart.
- Double-coat for the proper crispy shell.
Serving suggestions
- Eat hot with mustard.
Storage & reheating
Uncooked bitterballen freeze well; fry from frozen.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Veggie version?
Use mushroom ragout — equally classic in the Netherlands.
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