Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried.
The beef in bitterballen is cooked until it is tender and moist, creating rich flavor. The combination of beef and spices creates a deep savory flavor different from traditional meatballs. Bitterballen are always a hit when served with mustard and beer at parties and gatherings.
Make authentic Dutch bitterballen at home. Crispy beef ragout snacks, perfect with mustard & beer. Easy Bitterballen recipe with Dutch ingredients.
Bitterballen are a Dutch bar snack, the local equivalent of Spanish tapas. They're unusual enough to be an attention-getter, but they're easy to make and use just a handful of common ingredients.
Set a wire rack over a baking sheet. Fry the bitterballen in batches until golden brown, 2 to 3 minutes per batch. Transfer the balls to the prepared rack and season with kosher salt.
Bitterballen are a classic savory pub/cafe snack to accompany your beverage – a category of food known as “bittergarnituur” – hence the bitter in the name. Often served as a snack or appetizer, Bitterballen are served throughout the Netherlands and parts of Belgium with mustard or mayonnaise for dipping.
Bitterballen (plural of bitterbal) are popular Dutch snacks. Breaded and fried and most often made with meat and gravy, we like to think of them as a cross between a croquette and a meatball.
Master the art of Amsterdam’s favorite winter comfort food, perfect with a side of mustard, with our super easy bitterballen recipe.