What do you serve with bitterballen?

Bitterballen are often served with mustard or another dip of your choice. They are also commonly eaten as a snack or appetizer with a beer or another drink.

Can you make bitterballen in advance?

Yes, you can make bitterballen in advance and store them in the refrigerator. This way, you only need to fry them just before serving.

How long do bitterballen stay good?

Bitterballen stay good for about 2 days in the refrigerator. You can also freeze them and reheat them later in the oven.

Bitterballen

Name: Bitterballen
Cook time: 4 h
Total time: 4 h
Ingredients: Ingredients broth; 800 g soup meat (possibly with bone); 2 onions; 4 cloves; pepper and salt; 2 bay leaves; 1 sprig of thyme; 3 carrots; 2 celery stalks; Ingredients roux; 30 g butter; 40 g flour; Ingredients bitterballen; 500 g finely chopped soup meat; 2 sheets of gelatin; 50 g Emmental cheese; 1 tbsp concentrated tomato paste; 2 eggs; 1 tbsp tarragon vinegar; pepper and salt; Ingredients mustard dip; 2 tbsp mayo; 2 tbsp yogurt; 1 tbsp mustard; 1 tsp agave syrup; Garnish; pickled onions and gherkins; watercress

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Are you also a fan of bitterballen? If you make them yourself, you know what's in them. With a homemade sauce, it's truly enjoyable!

Ingredients

What do you need?

Quantity:

Ingredients broth
800 g soup meat (possibly with bone)
2 onions
4 cloves
pepper and salt
2 bay leaves
1 sprig of thyme
3 carrots
2 celery stalks

Ingredients roux
30 g butter
40 g flour

Ingredients bitterballen
500 g finely chopped soup meat
2 sheets of gelatin
50 g Emmental cheese
1 tbsp concentrated tomato paste
2 eggs
1 tbsp tarragon vinegar
pepper and salt

Ingredients mustard dip
2 tbsp mayo
2 tbsp yogurt
1 tbsp mustard
1 tsp agave syrup

Garnish
pickled onions and gherkins
watercress

Ingredients broth
800 g soup meat (possibly with bone)
2 onions
4 cloves
pepper and salt
2 bay leaves
1 sprig of thyme
3 carrots
2 celery stalks

Ingredients roux
30 g butter
40 g flour

Garnish
pickled onions and gherkins
watercress

Preparation method

How do you make this?

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Preparation method for broth

Place the meat in a bowl.
Stick 4 cloves into an onion and place the onion in the bowl.
Add herbs, celery, carrot, pepper, and salt.
Submerge the ingredients in water.
Let it simmer for 2 hours with the lid on.
Remove the vegetables and take the meat out.
Scoop 250 ml of broth while turning – this way you hardly scoop any fat – and pour the broth into a measuring cup.
Remove any skin and bones if necessary, so you only have meat left.
Cut the meat finely.
Meanwhile, soak 2 sheets of gelatin in cold water.

Preparation method for bitterballen

Melt the butter, mix in the flour, and cook dry.
Deglaze the roux with 250 ml of broth.
Mix vigorously until you have a smooth mass.
Set on low heat.
Add the finely chopped soup meat, cheese, and tomato paste and mix thoroughly.
Take the soaked gelatin sheets out of the water and squeeze well. Mix them into the rest.
Add pepper and salt.
Remove the mixture from the heat.
Mix in 2 whole eggs and the tarragon vinegar.
Pour into a glass dish lined with butter paper.
Let it cool and set for at least 2 hours.
Take the meat out of the dish and cut it into cubes.

Breading

Prepare 3 bowls:
300 g flour with 2 tbsp cornstarch
Egg whites from 6 eggs, beaten with a pinch of salt
400 g breadcrumbs
Roll the meat cubes into balls and place them in the bowl with flour.
Continue rolling so they are evenly coated with flour and place them in the bowl with egg whites.
Spoon some egg white over the balls so they are completely covered in egg white and then place them in the bowl with breadcrumbs.
Roll the balls evenly.
Sprinkle a plate with breadcrumbs and place the rolled balls on it.

Preparation method for mustard dip