Dutch Meatballs (Bitterballen)

Name: Dutch Meatballs (Bitterballen)
Ingredients: 3 tablespoons butter; 3 tablespoons 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 large eggs; 1 teaspoon milk; 1 teaspoon canola oil; Oil for deep-fat frying; Stone-ground mustard, optional

14 ingredients

3 steps

Ingredients

3 tablespoons butter
3 tablespoons 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 large 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.