Dutch Bitterballen

Preparing the Filling Heat a saucepan over medium heat and melt the butter.

2.Add the finely chopped onion and minced garlic to the saucepan. Cook until translucent.

3.Sprinkle the flour over the onions and garlic, stirring constantly. Cook for 1-2 minutes until the mixture becomes a paste-like consistency.

4.Gradually whisk in the beef broth, making sure there are no lumps.

5.Add the finely chopped cooked beef, parsley, dried thyme, ground nutmeg, salt, and pepper. Stir well to combine.

6.Cook the filling mixture over medium-low heat for about 5 minutes, until thickened. Remove from heat and let it cool.

7.Once the filling has cooled, roll small portions of the filling into balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper and freeze for 30 minutes.

Breading the Bitterballen In three separate bowls, prepare the breading ingredients: one bowl with flour, one bowl with beaten eggs, and one bowl with bread crumbs.

9.Take the frozen filling balls and coat them in flour, then dip them in beaten eggs, and finally roll them in bread crumbs until fully coated. Place the coated balls back on the baking sheet.

Frying the Bitterballen Heat vegetable oil in a deep fryer or a large saucepan to 350°F (180°C).

11.Carefully lower a few coated balls into the hot oil and fry them for about 3-4 minutes until golden brown and crispy. Repeat with the remaining balls, frying them in batches.

12.Remove the fried Bitterballen using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

13.Serve the Dutch Bitterballen hot with your favorite dipping sauce and enjoy!