bitterballen
thumb|A bitterbal, showing the soft roux inside 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. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot.
Key facts
- Food.name
- Bitterballen
- Food.image
- Bitterballen mosterd mayo.jpg
- Food.image_size
- 250px
- Food.caption
- Bitterballen are usually served with mustard.
- Food.region
- Northwestern Europe
- Food.course
- Snack
- Food.served
- Hot
- Food.main_ingredient
- Beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper
- Food.no_recipes
- 1
via Wikipedia infobox
Article
3 sectionsContents
- Preparation
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thumb|A bitterbal, showing the soft roux inside 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. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot.
The bitterbal derives its name from the type of beverage that it is traditionally served with: herb-flavoured alcoholic drinks called bitters in Dutch. Bitterballen are popularly served as part of a bittergarnituur, a selection of savoury snacks to go with drinks, at pubs or at receptions in the Netherlands.