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Bitterballen

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Classic bitterballen with beef ragout and triple breading. Crispy outside, creamy inside. Preparation time including chilling, makes 18 pieces.
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Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 20:04:35 GMT
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Dutch bitterballen combine a creamy ragout filling with a crispy breading for an irresistible snack. The secret lies in the perfect balance between the savory beef filling and the triple breading, which provides the characteristic crunch.

Our Basic Ingredients

  • Beef bouillon: Strong base with tender meat
  • Butter and flour: For binding consistency
  • Gelatin: Provides firmness
  • Breading (egg and breadcrumbs): Triple for crispy coating
  • Parsley and mustard: Rounded flavor

The Path to Perfect Bitterballen

Develop the ragout
  • Deglaze velvety roux with bouillon
  • Incorporate meat and spices
  • Fold in gelatin
Cool the mixture
  • Smooth ragout and chill for several hours
Shape and bread
  • Form even portions into balls
  • Triple breading (flour-egg-flour)
  • Tap off excess material
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Frying Requires Precise Temperature Control

Heat oil to exactly 180°C. Fry bitterballen in batches for 3.5-4 minutes until golden brown. Use thermometer to avoid overheating/greasiness.

Storage and Preparation

  • Ragout keeps refrigerated for 3 days
  • Uncooked bitterballen can be frozen
  • Cooking time from freezer +2 minutes

Serving Options

  • Traditional: Spicy mustard
  • Modern: Curry mayonnaise/chili sauce
  • Garnish: Herbs and lemon wedges

Troubleshooting

  • Too soft mixture: More gelatin
  • Bursting balls: Thin breading/check temperature
  • Homogeneous size for even cooking
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Flavor Variations

  • Spices: Curry, nutmeg, thyme
  • Meat types: Beef to pulled pork

This Dutch specialty impresses as a party snack or side dish highlight with its creamy filling and crispy coating.

Frequently Asked Questions

→ How do I prevent the bitterballen from bursting?
The triple breading and the correct frying temperature of 180°C are crucial. The ragout must also be well chilled.
→ Can I prepare them in advance?
The ragout can be prepared the day before. Don't let breaded bitterballen sit too long before frying.
→ What oil is suitable for frying?
Neutral oil such as sunflower oil or special frying fat. Olive oil is not suitable.
→ Can I use other types of meat?
Yes, veal or mixed ground meat are also suitable. The broth should have at least 20% meat content.
→ How do I store leftover bitterballen?
Best served fresh. When reheated, they become crispy again in 5 minutes at 160°C in the oven.

Classic Bitterballen with Beef

Homemade bitterballen with tender beef ragout and crispy breading. A popular Dutch snack perfect for entertaining.

Prep Time
30 Minutes
Cook Time
4 Minutes
Total Time
34 Minutes
By: Reham


Difficulty: Intermediate

Cuisine: Dutch

Yield: 18 Servings (18 bitterballen (Dutch beef croquettes))

Dietary: ~

Ingredients

→ For the beef ragout filling

01 350ml rich beef broth (minimum 20% meat content)
02 2 sheets gelatin
03 80g unsalted butter
04 80g all-purpose flour
05 Fresh parsley, finely chopped
06 2 teaspoons mustard
07 75ml heavy cream (unwhipped)

→ For coating and frying

08 Olive oil for greasing hands
09 Breadcrumbs (about 1 cup)
10 2-3 medium eggs, lightly beaten
11 Vegetable oil for deep frying

Instructions

Step 01

Pour the beef broth through a fine mesh sieve, collecting the meat pieces. Chop the meat into smaller pieces if needed for a more uniform texture in your bitterballen.

Step 02

Soak the gelatin sheets in cold water. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until it forms a roux that just begins to take on a light golden color. Gradually whisk in the beef broth until smooth. Bring to a simmer, stirring continuously until it thickens substantially into a very thick sauce. Stir in the reserved meat pieces, chopped parsley, mustard, and cream.

Step 03

Squeeze the excess water from the gelatin sheets and stir them into the hot mixture until completely dissolved. Pour the ragout into a shallow dish, cover with plastic wrap placed directly on the surface (to prevent a skin from forming), and refrigerate for at least 4 hours or preferably overnight until completely firm.

Step 04

Divide the chilled ragout into 18 equal portions. With lightly oiled hands to prevent sticking, roll each portion into a smooth ball about the size of a golf ball. For the perfect crust, triple-bread each ball: first roll in breadcrumbs, then dip in beaten egg, roll in breadcrumbs again, dip in egg again, and finish with a final coating of breadcrumbs. Place on a tray and refrigerate for 30 minutes to firm up the coating.

Step 05

Heat oil in a deep fryer or heavy pot to 350°F (180°C). Carefully lower the bitterballen into the hot oil in batches, frying for 3½-4 minutes until deep golden brown and heated through. Drain on paper towels and serve immediately while the outside is crispy and the inside is molten hot.

Notes

  1. The triple breading is crucial to prevent the bitterballen from bursting open during frying, keeping all that delicious filling inside.
  2. The ragout can be prepared a day in advance, making this recipe perfect for entertaining.

Tools You'll Need

  • Deep fryer or heavy-bottomed pot
  • Fine mesh sieve
  • Plastic wrap

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour, breadcrumbs)
  • Contains eggs
  • Contains dairy (butter, cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 7 g
  • Total Carbohydrate: 8 g
  • Protein: 6 g