Happy Birthday Martin, here is some Dutch food for you.

There is such a thing as Dutch comfort food and this dish is just it for a cold afternoon.

I cannot recall how many times I have made it in my life. It’s a bar type of food, we serve it at parties too. Easy to make ahead and very popular, trust me. It’s the original tapas!

Bitterballen (roughly translated “bitterballs”

They are not bitter though. The name derives from the drink they were used to be eaten with, “bittertjes”.

3 tbsp butter
4 tsp gluten free flour, or amount needed to thicken the roux
1  cup broth
2 cups thinly chopped meat, I’m using left over steak
1 tsp parsley
1tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
3/4 cup fine gluten free breadcrumbs
1 egg
Enough high heat oil, avocado or safflower oil, so that the bitterballen are submerged

Melt butter on low heat, you are making what is called a Light Roux
Add flour, make sure to stir well. You’ll get a mixture that looks lumpy
Let it cook for a minute and then slowly add milk
Stir until smooth and lower heat, keep stirring until it becomes a thicker mixture (thicker than cream of wheat but not as solid as oatmeal)
Turn off heat and add the spices and the meat.
Mix well and pour mixture onto a plate, refrigerate until cooled down and set, I leave it for a day.
With wet hands make 1/2 inch balls.
Roll in flower and put in a single layer on a plate
Mix eggs and dip balls in eggs and in breadcrumbs.
Refrigerate for 30 minutes or until ready to fry

You can fry the bitterballen in 2 inches of oil in a pan or in the deep fryer until golden.(about 1-2 minutes)
Serve warm with mustard, the Dutch way.
Be careful as these will be HOT on the inside. Break open for kids so they don’t burn their mouths.


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