 Bitterballen are usually served withmustard. | |
| Course | Snack |
|---|---|
| Place of origin |  Netherlands |
| Region or state | Northwestern Europe |
| Serving temperature | Hot |
| Main ingredients | Beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper |
Bitterballen (plural ofbitterbal) are aDutch meat-based snack, made by making a very thick stew thickened withroux and beef stock and loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes includenutmeg and there are also variations usingcurry powder or that add in finely chopped vegetables such as carrot.[1][2]
Thebitterbal derives its name from the type of beverage that it is traditionally served with: herb-flavoured alcoholic drinks calledbitters in Dutch.Bitterballen are popularly served as part of abittergarnituur, a selection of savoury snacks to go with drinks, at pubs or at receptions in the Netherlands.[2]
Bitterballen are very similar to the more commoncroquette (kroketten in Dutch) in ingredients and preparation/cooking methods, as well as flavour, though the largerkroketten have a distinct oblong sausage shape, but with a similar diameter.[3]
The ingredients are combined and cooked, then refrigerated for the mixture to firm up. Once firm, the filling is rolled into balls roughly 3 to 4 cm in diameter,[4] then battered in a breadcrumb and egg mixture and deep-fried. They are typically served with aramekin or small bowl ofmustard for dipping along with toothpicks. They are eaten in the Netherlands, Belgium, Suriname, the Netherlands Antilles,[5] and Bonaire, and to some degree in Indonesia.
