2 hrs 5 mins
Bitterballen, bite-size veal croquettes. These are usually eaten when dutch people go to a bar and served with a drink. I quess you could call it dutch 'Tapas' !
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Units: US | Metric
- 1in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
- 2Strain off 200 ml stock into a measuring jug.
- 3Slice the cooked meat very thinly.
- 4Melt the butter in a pan and stir in the flour.
- 5Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
- 6Leave the sauce to cook gently for about 2 minutes.
- 7Stir in the meat and add salt, pepper and nutmeg to taste.
- 8Pour the ragout onto a flat plate and refrigerate until firm.
- 9(Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
- 10Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
- 11Then roll in the beaten eggs and breadcrumbs again.
- 12Repeat until well coated.
- 13Heat oil in a deep fat fryer to 180 degrees celcius.
- 14Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
- 15Drain on paper towel.
- 16Serve the warm'bitterballen' on a plate with a serving of mustard next to it.
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Nutritional Facts for Dutch 'Bitterballen' : Bite-size veal croquettes
Serving Size: 1 (36 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 48.1
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 1.0 g
- Cholesterol 27.1 mg
- Sodium 102.5 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 3.0 g
The following items or measurements are not included: