Bitterballen meat croquettes – one of the favorite appetizers in the Netherlands. It is believed that in the 19th century in this way housewives added meat leftovers, today Bitterballen served in local cafes and bars, usually beer. Part croquet names – “bitter”, means “bitter”, in this case refers to alcoholic beverages, and “ballen” are balls.
Bitterballs are traditionally made from beef, but not excludes pork, veal, chicken and even vegetarian options, such as porcini mushrooms or tofu. Despite the bizarre name, the process of cooking croquettes is quite simple. You can use any type of beef, adjust seasonings according to taste and add a little nutmeg. Before frying semi-finished products should be cooled for several hours in the fridge.
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Time: 50 minutes – Difficulty: easy Quantity: 20 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Croquettes
- Butter – 150 grams
- Flour – 1 cup
- Minced boiled beef – 2 cups
- Meat broth – 3 glasses
- Small onion (finely chopped) – 1 piece
- Fresh parsley (chopped) – 1/4 cup
- Olive oil – 2 tablespoons
- Salt and pepper to taste
- Pinch of grated nutmeg
Sprinkling
- Flour
- A mixture of eggs and chilled water
- Breadcrumbs
- Cooking Oil
Recipes with similar ingredients: flour, ground beef, onion, parsley, nutmeg, eggs, breadcrumbs
Recipe preparation:
- Heat olive oil in a large skillet and fry the onions until translucent state. Add beef and parsley, fry a few minutes. Set aside.
- Melt butter in a small saucepan and add flour, cook dressing for sauce. Gradually pour in the broth, mix until thickens.
- Add minced meat and simmer until a very thick meat is formed. mixture. Season with salt, pepper and nutmeg. Shift to small containers and send in the refrigerator for 2 hours.
- Once the mixture cools and hardens, roll the balls diameter of 3 centimeters. Roll in flour, then in egg, last turn – in breadcrumbs. Continue until all the meat croquettes will not be boned.
- Put the convenience foods in the freezer for 30 minutes.
- Heat oil in a small cauldron or deep fryer (should cover whole meat balls), fry croquettes for 5 minutes each (until golden brown), take out on a paper towel, to remove excess oil. Serve the bitterballs croquettes hot with granular or spicy mustard.
