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Balls of thick beef ragout breaded and fried — the classic Dutch bar snack.
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Bitterballen are small croquettes of thick beef ragout rolled in breadcrumbs and fried. They're the classic snack with beer in Dutch cafés and bars, named for 'bitters,' the aperitif they were eaten with. They're dipped in mustard — careful of the piping-hot center.
Simmer the beef in 600ml water with beef bouillon for 1 hour, then chop the meat finely. Reserve 400ml of the broth.
Melt butter in a pan, sauté the chopped onion, add the flour, and cook.
Gradually add the broth to make a thick sauce and mix in the beef, parsley, nutmeg, and salt.
Spread in a tray and chill in the fridge for at least 3 hours to set.
Roll into 3cm balls and coat twice each in beaten egg and breadcrumbs.
Fry in 180°C oil for 3–4 minutes and serve with mustard.