Dutch Fried Meatballs (Bitterballen)
Introduction
Bitterballen are the Dutch answer to ultimate pub grub. These golden, crispy meatballs are soft and creamy inside, perfectly seasoned with a hint of nutmeg and traditionally served hot with a side of spicy or grainy mustard. Whether you’re entertaining or just feeling snacky, these Dutch Fried Meatballs are the ultimate comfort bite.
Why I Love This Recipe
Bitterballen bring together the richness of a thick beef gravy, the satisfaction of ground meat, and the irresistible crunch of fried breading. The contrast between the creamy interior and crispy coating is what makes them so special. Best of all, they can be made ahead and fried fresh just before serving—ideal for parties or game night.
Ingredients
For the Bitterballen Filling:
- 8 tablespoons (1 stick) unsalted butter
- 1 cup all-purpose flour
- 3 cups beef broth
- 2 tablespoons fresh parsley, chopped
- 1 small onion, minced
- 1 pound ground beef or meat
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
For Breading:
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Ingredient Notes and Tips
- Beef Broth: Use a rich, well-seasoned broth for maximum flavor.
- Nutmeg: Traditional and essential—don’t skip it!
- Breadcrumbs: Panko gives extra crunch, but classic fine crumbs work great too.
- Make Ahead: You can shape and bread the meatballs ahead and refrigerate or freeze until ready to fry.
How to Make Dutch Bitterballen
Step 1: Make the Roux
Melt butter in a skillet over medium heat. Gradually whisk in the flour until a smooth paste forms.
Step 2: Add Broth
Slowly add beef broth, whisking continuously until the mixture is thick and smooth like gravy.
Step 3: Add Flavor
Stir in parsley, onion, and ground meat. Cook through and season with salt, pepper, and nutmeg. Let the mixture simmer for a few minutes, then remove from heat.
Step 4: Chill the Mixture
Transfer to a container and refrigerate for at least 4 hours or overnight until fully set.
Step 5: Shape and Bread
Roll mixture into 1-inch balls. Dredge in flour, then beaten egg, then breadcrumbs. Chill again to help the coating set.
Step 6: Fry the Bitterballen
Heat oil in a Dutch oven or skillet to 375°F. Fry in batches for 4–5 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Tips for Success
- Use cold filling: Warm filling is harder to roll and coat.
- Don’t overcrowd the pan: Fry in batches for even browning.
- Taste your mix: Adjust salt and spice before chilling.
- Serve hot: These are best fresh out of the fryer with mustard on the side.
Serving Suggestions & Pairings
Pair Bitterballen with a cold beer or serve them alongside other crowd-pleasers like Beer Cheese Dip or Crockpot Nacho Dip. For dessert, keep the indulgence going with Chocolate Chip Cookie Dough Brownie Bombs or Ice Cream Sandwich Cake.
Storage & Leftovers
- Fridge: Store breaded, uncooked balls for up to 2 days.
- Freezer: Freeze before frying and cook straight from frozen—just add 1–2 minutes to fry time.
- Reheat: Best reheated in an air fryer or oven for crispness.
More Recipes You’ll Love
Check out these party-perfect bites and snacks:
Final Thoughts
Bitterballen are Dutch comfort food at its finest—crispy, rich, and perfect for sharing. They may take a little time to prep, but one bite and you’ll understand why they’re worth every minute.
👉 Planning to try these? Let us know in the comments and tag us when you make them! Follow Chef Maniac for more globally inspired snacks and comfort food done right.
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