We have been busy Making Some Classic Dutch Dishes That You Can Enjoy With Our Smoked Mexican Chilli Range Of Sauces. These Little Balls Of Joy Are Very Common In Holland, Found In Pubs And Party Buffets Alike…Along With These Other Snack Ideas.
They’re Also Great For A Night On The Sofa In Front Of A Good Film!
- 25g Butter
- 3tbsp Plain flower
- 120ml Beef stock
- 500g Beef mince
- Handful flat-leaf parsley (finely chopped)
- 1tsp Vegetable oil
- Salt & pepper
- ¼tsp Ground nutmeg
- 2 Eggs
- 1tsp Milk
- Gran Luchito Smoked Chilli Ketchup
- Vegetable oil
- In a frying pan over a medium/high heat, add a little olive oil and the beef mince and cook until nicely browned.
- Make a roux by gently melting the butter in a pan and adding the flour. Stir and cook for about 3-4 minutes.
- Add the beef stock and stir well until it begins to thicken.
- Add the meat and the parsley and combine well.
- Add the nutmeg, salt & pepper. Leave to cool, then transfer to a bowl and refrigerate for a few hours until completely chilled.
- Prepare the dipping stations: get one bowl full of breadcrumbs and in another whisk together the egg, oil and milk. Have a plate ready to hold the prepared balls.
- Form golfball sized spheres of the cooled mixture in your hands. Dip in the egg, then in the breadcrumbs (repeat for an extra crunchy crust!).
- Heat the deep-frying oil in a pan to 180C (if you don’t have a thermometer, test the oil by dropping a little of the mixture in…it should bubble instantly).
- In batches, carefully lower the prepared balls into the oil and fry until golden and crisp. Leave to drain/dry on kitchen roll.
- Serve when cool enough to eat with Gran Luchito Smoked Chilli Ketchup.
Have you made this Bitterballen recipe? If so please do let us know how you got on?