The Essential Recipe for Amsterdam's Dutch Beef Bitterballen (2024)

Despite their name, bitterballen aren't at all bitter but rather meant to be eaten alongside "bitters." In the past, that meant beverages like Jenever, but nowadays, it's simply beer. These little fried morsels are a staple of Dutch cuisine and a beloved snack, and they're typically served in bars and cafés. A smaller, rounder version of croquettes, bitterballen often contains meat ragout and are often served on a plate alongside tasty fried finger foods, called bittergarnituur, plus mustard for dipping, cubes of Gouda, and perhaps some small egg rolls or other fatty fried companions. But the bitterballen always steal the show.

The secret to bitterballen lies in the beef. Most meatballs are made with ground beef, but these start with stewing beef that is gently cooked with spices until tender and moist. The resulting broth is then used to season the meat and roux-based mixture, and when chilled for several hours, the beef hardens enough to make firm balls that are breaded and fried to golden perfection.

This recipe might be a little time consuming, but bitterballen are not difficult to make. There are countless variations on the theme, from veal to vegetable and from shrimp to cheese, but this beef version is a classic. Serve with smooth, mild mustard, such as Dijon, and pints of beer.

The Essential Recipe for Amsterdam's Dutch Beef Bitterballen (1)

Ingredients

For the Meat:

2 pounds stewing beef, cubed
2 to 3 quarts water, or enough to cover beef
1 large onion, quartered
1/2 teaspoon black peppercorns
1 bay leaf
2 whole cloves
2 to 3 sprigs fresh thyme

For the Roux-Based Mixture:

4 ounces (1/2 cup) unsalted butter
2 shallots, chopped
1 cup all-purpose flour
2 cups milk
2 cupsbeef stock, reserved from cooking the meat
5 teaspoons unsweetened gelatin powder
1/2 cup water
Salt, to taste
Freshly ground black pepper, to taste
Nutmeg, to taste
1 bunch flat-leaf parsley, finely chopped
1 tablespoon Dijon mustard

For the Breading:

Steps to Make It

Cook the Beef

Gather the ingredients.
Place the beef in a large pan with just enough water to cover the meat. Bring it to a simmer. Skim off any foam that forms.
Add the onion, peppercorns,bay leaf, cloves, and thyme.
Bring back to a boil, reduce the heat, and let simmer for 2 to 3 hours, or until the meat is very tender. Remove from the heat and allow to cool off.
Strain the meat, reserving the cooking liquid. Discard the onion and herbs.
When the meat is cool, cut it into small cubes. Set aside.

Make the Roux-Based Mixture

Gather the ingredients.
In a large skillet, make a roux. Melt the butter and add the shallots and flour, stirring vigorously.
Add the milk to the skillet. Stir well and add 2 cups of the reserved beef cooking liquid.
Let the mixture come to a boil, reduce the heat, and let it simmer for 30 minutes, stirring frequently.
Dissolve the gelatinin the cold water and add it to the simmering mixture, stirring regularly.
Add salt, pepper, and nutmeg to taste. Add the chopped parsley, Dijon mustard, and the diced beef, mixing well.
When the pot is cool enough, cover with plastic wrap and refrigerate overnight, or chill for at least 4 to 6 hours.

Shape and Fry the Beef Balls

Gather the ingredients.
Roll heaping teaspoons of the chilled beefmixture into neat, even-sized balls; the mixture should make about 60 in total.
Bread them twice by first rolling each ball in flour, then in the beaten eggs, and then in the breadcrumbs. Dip each breaded ball again in the eggs and roll for the second time in the breadcrumbs. Place on a baking sheet.
Heat the oil to 356 F/180 C in a deep, heavy-bottomed pan or deep fryer.
Fry the bitterballenin batches until golden.
Remove from the oil and drain on paper towels.
Serve them hot with Dijon mustard on the side.
Enjoy.

How to Freeze

You can freeze the meatballs either before or after frying.

Place breaded bitterballen on a baking sheet, spaced apart, and put in the freezer until frozen; then move them to a zip-top bag or airtight container. Deep-fry from frozen.
Fried bitterballen can be frozen in the same way for up to three months. To reheat, warm in a 350 F oven.

Mouthwatering Dutch Appetizers

Nutrition Facts (per serving)
583	Calories
51g	Fat
26g	Carbs
8g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 20
Amount per serving
Calories	583
% Daily Value*
Total Fat 51g	65%
Saturated Fat 7g	35%
Cholesterol 28mg	9%
Sodium 289mg	13%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 8g
Vitamin C 1mg	7%
Calcium 86mg	7%
Iron 2mg	10%
Potassium 186mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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The Essential Recipe for Amsterdam's Dutch Beef Bitterballen (2024)

FAQs

What are Dutch bitterballen made of? ›

Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried.

Keep Reading ›

Why are bitterballen important in the Netherlands? ›

Bitterballen are one of Holland's favorite snacks. In the early and mid-1900s, they were the housewife's perfect way to transform yesterday's meat leftovers into today's appetizer. Served shaped as a log (kroket) or in bite-size rounds, bitterballen were often served as an aperitif, or tapa, before lunch or dinner.

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What do bitterballen taste like? ›

Bitterballen are actually Dutch meatballs, a very popular snack served at bars along with beer. Sometimes they are shaped as logs or sometimes as balls. If I were to describe what they taste like, the closet I can come up with is deep fried mushrooms, is your mouth watering yet?

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What is the translation of bitterballen? ›

Bitterbal literally translated is bitter ball.

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What is bitterballen in Amsterdam? ›

When you're in Amsterdam, you have to try bitterballen. This savoury Dutch snack is one of the city's most famous food staples - and it's one hell of a tasty treat. Loved by locals and tourists alike, bitterballen is a breaded meatball that's been deep fried - a bit like a croquette but sphere-shaped.

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Can you air fry bitterballen? ›

You can easily heat up the bitterballs in the airfryer. Would you rather buy deep-frying snacks for the fryer? This is also possible with us!

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What is the Netherlands most eaten food? ›

The most known Dutch food is probably raw herring with pickles and onions.

Get More Info Here ›

What is Netherlands national dish? ›

Stamppot (Dutch National Dish)

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Do the Dutch eat peanut butter? ›

Although originally an American invention the peanut butter in a jar is in the Netherlands also immensely popular as a topping on bread.

Tell Me More ›

What is a fun fact about bitterballen? ›

The first proof of bitterballen dates from the time the Batavians lived in Holland (200 years BC) in the province of Gelderland. They used to eat roasted ox with vegetables and bread.

Learn More Now ›

What is the popular meat in the Netherlands? ›

Pork remains the most popular meat in the Netherlands, with an annual share of 36.5 kilograms per person, followed by poultry (22.1 kg), beef (15.4 kg), veal (1.3 kg) and goat meat (1.2 kg).

Discover More Details ›

What does bitter mean in Dutch? ›

bitter, (sour) zuur, Adj.

What is the difference between kroket and bitterballen? ›

So whats the difference between a bitterbal and a kroket? Well not much really... bitterballen are very alike kroketten in their ingredients, preparation and flavour. The only difference is the form or shape of either product - one is a ball and the other is a cylinder shape.

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What is Dutch kroketten made of? ›

The 'kroket' (croquette) is a deep fried roll with meat ragout inside, covered in breadcrumbs. The original Dutch croquette is made from beef or veal, but there are many different flavors like chicken satay, shrimps, goulash or even a vegetarian version.

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What is the difference between croquettes and bitterballen? ›

Croquettes are a cylinder shaped snack made from meat or any other fillings dipped in breadcrumbs and deep fried. Bitterballen are similar but are large round balls, served with mustard as well, you will more often see this eaten at parties.

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What are Dutch blunts made of? ›

There are many reasons that Dutch Leaf wraps are so popular. First of all, they're made with 100% pure all-natural tobacco leaves. Also, they have a naturally rich tobacco leaf flavor that is evident in every puff. With a smooth and balanced burn and a delicious taste, these wraps really are a hit!

The Essential Recipe for Amsterdam's Dutch Beef Bitterballen (2024)

Cook the Beef

Make the Roux-Based Mixture

Shape and Fry the Beef Balls

How to Freeze

FAQs

What are Dutch bitterballen made of? ›

What is the popular meat in the Netherlands? ›

References