Home-made Bitterballen

Seems like my bitterballen became quite a hit since my 1st attempt a few months ago. Already onto my 3rd batch now and it's looking like this Dutch snack is here to stay! Apparently, they tasted authentic as verified by 2 natives. 2 Dutch can't be wrong, right! Perhaps I can even do a side business catering to the Dutch community in Bangkok who craves for some comfort food of nothing less than a good home-made bitterballen. :p

Here's the recipe which was slightly improvised:

• 400g minced beef/veal/chicken
• 400 ml of water
• 1 carrot (grated)
• 1 onion (chopped finely)
• 125g butter
• 125g flour
• 1 tbsp nutmeg
• Parsely (chopped finely)
• 1 tspn Wocestershire Sauce (optional)
• 1 beef stock cube
• 1 tspn paprika
• 1 cup milk
• 3 egg yolks
• Breadcrumbs

Method:

1. Combine beef, carrot onion in water and let it simmer
2. Add beef cubes and simmer, then slowly bring it to a boil
3. Strain the meat from the liquid. Set aside
4. Melt butter and stir in the flour, blending thoroughly to make a thick sauce


5. Add in the strained liquid from the meat into the mixture and keep stirring until smooth and till a ragout appears
6. Season with salt, nutmeg, parsely and paprika. Add in 1 egg yolk
7. Stir in the strained meat into the mixture and simmer for about 10 minute. Add in milk and stir

8. Transfer to a container and cool off - add more seasoning to taste if desired
9. When cool, roll them into balls
10. Separately beat the other 2 egg yolks with some water
11. Roll balls into breadcrumbs, then into the egg yolks and back to the crumbs again. Set aside to chill


12. Deep fry when ready to eat. Serve with mustard