Ingredients
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8 tablespoons (1 stick) unsalted butter
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1 cup all-purpose flour
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3 cups beef broth
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2 tablespoons fresh parsley, chopped
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1 small onion, minced
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1 pound ground beef
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½ teaspoon salt
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1 teaspoon black pepper
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¼ teaspoon nutmeg
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½ cup all-purpose flour
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3 eggs, beaten
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1 cup breadcrumbs
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Vegetable oil, for frying
01
The filling
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In a large pan, melt the butter over medium-high heat.
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Gradually whisk in the flour until it forms a thick paste.
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Slowly stir in the beef broth, whisking thoroughly to incorporate. Let the gravy simmer for a couple of minutes, then stir in the parsley, minced onion, and ground beef.
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Season with salt, pepper, and nutmeg, tasting and adjusting the seasoning as needed.
02
Chill
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Transfer the meat mixture to a container and refrigerate for several hours, or overnight, until the gravy solidifies.
03
The meatballs
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Line two baking sheets with parchment paper.
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On one plate, add the flour; on another, place the beaten eggs; and on the third, place the breadcrumbs.
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Shape the chilled meat mixture into 3 cm balls, using an ice cream scoop for uniformity.
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Roll each meatball through the flour, then the egg, and finally coat in breadcrumbs. Place them on the second prepared baking sheet. Refrigerate until ready to fry.
04
The bitterballen
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Heat vegetable oil in a pot, pan, or deep fryer to 190°C (375°F), ensuring there's enough oil to cover the meatballs.
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Fry the meatballs in batches of 6, cooking for 4-5 minutes until golden brown.
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Remove and drain excess oil on paper towels.
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Continue frying the remaining meatballs, cleaning the oil between batches if necessary.
