Bitterballen (Dutch meatballs)

Ingredients

Butter

Flour

Beef Stock

Onion

Parsley

Beef

Salt

Pepper

Nutmeg

Flour

Eggs

Breadcrumbs

100g

150g

700ml

30g

1 tbs

400g

Pinch

50g

2 Beaten

50g

Instructions

Melt the butter in a skillet or pan
When melted, add the flour little by little and stir into a thick paste
Slowly stir in the stock, making sure the roux absorbs the liquid
Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat
The mixture should thicken and turn into a heavy, thick sauce
Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified
Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball
Roll lightly through the flour, then the egg and finally the breadcrumbs
Make sure that the egg covers the whole surface of the bitterbal
When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F)
Fry four bitterballen at a time, until golden
Serve on a plate with a nice grainy or spicy mustard