Bitterballen (Dutch Beef Ragout Croquette Balls)
In short: Crisp breadcrumb balls with a molten beef ragout inside, made from slow-cooked beef, roux and broth and served hot with mustard. A Dutch pub snack. It takes about 3 h in total and makes 10 servings.
- Prep
- 1 h
- Cook
- 2 h
- Resting
- 8 h
- Total
- 3 h
- Servings
- 10
- Difficulty
- Challenging
- Calories
- 225 kcal
Bitterballen are the Dutch pub snack: small, crisp balls with a thick, savory beef ragout inside. The filling is built from simmered beef, a roux of butter and flour and the cooking broth, then chilled solid, rolled, breaded and deep-fried. They are served hot with sharp mustard and eaten with the fingers, and the center is so hot that patience is rewarded. Start the day before, because the ragout needs time to set.
Instructions
- Put the beef, water, carrot, celery, onion, bay leaves, peppercorns and 1 tsp salt in a pot. Bring to a boil, skim, then simmer gently for 1 1/2 hours until the beef is very tender.
- Lift out the beef, strain the broth and measure 400 ml (1 2/3 cups) for the ragout. Keep the rest for soup. Shred the beef finely and discard any fat or gristle.
- Melt the butter in a saucepan, stir in 80 g flour and cook for 2 minutes. Whisk in the warm broth gradually and cook for 3 to 4 minutes, until the sauce is very thick, like a stiff paste.
- Stir in the beef, nutmeg, parsley, 1 tsp salt and the white pepper and cook for 2 minutes. Taste: it should be well seasoned, because the coating is plain.
- Spread the ragout in a shallow dish and press plastic wrap onto the surface. Chill for at least 6 hours, until completely firm.
- Scoop out pieces of about 25 g (a heaped tablespoon) and roll them into balls with wet hands.
- Roll each ball in flour, then egg, then breadcrumbs. For a firmer crust, dip them in egg and crumbs a second time, then chill for 30 minutes.
- Heat the oil to 180°C (350°F) in a deep pot. Fry 6 at a time for 2 to 3 minutes until deep golden. Drain on paper towels.
- Serve hot with mustard, and warn guests that the centers are very hot.
Tips
- The ragout must be completely cold and firm before shaping, or the balls burst in the oil. Double coating and a final chill also prevent blowouts.
- Make the ragout the day before. Unfried breaded balls freeze well, and can be fried straight from frozen at 170°C (340°F) for 5 to 6 minutes.
Questions and answers
Why do bitterballen burst?
The ragout was not firm enough, the coating had gaps or the oil was too cool. Chill the ragout well, double-coat the balls and keep the oil at 180°C (350°F).
Can I freeze bitterballen?
Yes. Freeze them breaded and unfried on a tray, then bag them for up to 2 months. Fry from frozen at 170°C (340°F).
What is the difference between bitterballen and kroketten?
They share the same kind of beef ragout filling. Bitterballen are small and round, while kroketten are larger and cylindrical.
How long does it take to make Bitterballen (Dutch Beef Ragout Croquette Balls)?
About 3 h in total: 1 h of preparation and 2 h of cooking.
How many calories are in Bitterballen (Dutch Beef Ragout Croquette Balls)?
About 225 kcal per serving, with 10 g of protein, 14 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 14 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 550 mg |
Estimated values, calculated from the ingredients.
