Classic Bitterballen with Beef (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
The triple breading is crucial to prevent the bitterballen from bursting open during frying, keeping all that delicious filling inside.
02 -
The ragout can be prepared a day in advance, making this recipe perfect for entertaining.