Bitterballen is a Dutch fried meatball often served in cafes and pubs and is typically served with Dijon mustard. On the outside they are crumbed with breadcrumbs and on the inside have a creamy, meaty and somewhat cheesy centre. Very morish.
Heat just 50g butter in a frying pan and sauté the veal and onions until browned. Drain the veal in a colander, then place into a mixing bowl. To the veal mince, add the salt, pepper, half the Red Desert Dust, lemon juice and parsley.
Heat the remaining butter in a saucepan and stir in the flour to make a roux. Cook this for 2 to 3 minutes, and then add the beef stock and milk. This is basically a volute, so continue to cook, stirring constantly, until it begins boil and thickens. Add the veal mixture to the beef volute and stir to combine them thoroughly.
Remove the mixture from the heat and allow to cool. Then chill for at least three hours in the refrigerator until solid. When the mixture is solid, begin to roll it into bite sized balls.
With the remaining red desert dust add this to the breadcrumbs mix. Then roll the balls in the bread crumbs, and coat with egg and water mixture and then back into bread crumbs again.
Heat the oil in a wok or deep saucepan and fry a couple at a time until golden. Drain on paper towels and serve immediately with mustard
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