Dutch Meatballs (Bitterballen) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! Ingredients:
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 cup beef broth |
1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes |
1/4 cup minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1-1/3 cups dry bread crumbs |
2 eggs |
1 teaspoon milk |
1 teaspoon canola oil |
oil for deep-fat frying |
stone-ground mustard, optional |
Directions:
1. In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled.
2. Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or deep fryer, heat oil to 375°.
3. Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired. Yield: 2-1/2 dozen.
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