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Dutch Meatballs (Bitterballen)

I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! —Tracey Rosato, Markham, Ontario
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min./batch
  • Makes
    2-1/2 dozen

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup beef broth
  • 1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1-1/3 cups dry bread crumbs
  • 2 large eggs
  • 1 teaspoon 2% milk
  • 1 teaspoon canola oil
  • Oil for deep-fat frying
  • Stone-ground mustard, optional

Directions

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled.
  • Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°.
  • Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
Nutrition Facts
1 each: 72 calories, 5g fat (1g saturated fat), 22mg cholesterol, 88mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.

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