Dutch Bitterballen

Ingredients

Butter

50g

Onion

1, finely chopped

Beef stew meat

500g, shredded

All-purpose flour

75g

Beef broth

500ml

Milk

100ml

Nutmeg

1/2 teaspoon

Salt

to taste

Pepper

to taste

Eggs

2, beaten

Breadcrumbs

200g

Vegetable oil

for deep frying

Instructions

1. In a large pan, melt the butter over medium heat.
2. Add the finely chopped onion and cook until softened, about 5 minutes.
3. Add the shredded beef stew meat to the pan and cook for another 2 minutes.
4. Sprinkle the flour over the mixture and stir well to combine, ensuring there are no lumps.
5. Gradually pour in the beef broth and milk, stirring constantly until the mixture thickens into a creamy ragout.
6. Season with nutmeg, salt, and pepper to taste.
7. Transfer the beef ragout to a shallow dish and refrigerate for at least 2 hours, or until firm.
8. Once the ragout is firm, shape it into small balls, about 1 inch in diameter.
9. Dip each ball into the beaten eggs, then roll in breadcrumbs to coat.
10. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
11. Fry the bitterballen in batches until golden brown and crispy, about 3-4 minutes per batch.
12. Remove the bitterballen from the oil with a slotted spoon and drain on paper towels.
13. Serve hot with mustard or mayonnaise for dipping, and enjoy the authentic taste of the Netherlands!