How to Make Dutch Bitterballen

Want to try a classic savory Dutch snack? Try Bitterballen! These fried meatballs are made from a thick, meaty gravy that is rolled in breadcrumbs for a crispy bite. A perfect snack to enjoy and easy to make!

Dutch Meatballs

Bitterballen are often referred to as Dutch meatballs. It’s not a classic meatball made from a mixture of meat. No, bitterballen are made of beef broth with shredded beef and a handful of other ingredients. A delicious meaty filling with a crispy crust.

These fried Dutch meatballs are traditionally made with beef, but you can also try other flavors. How about chicken or veal? And if you’re looking for a vegetarian bitterballen, there are bitterballen made with mushrooms.

Ingredients

When I developed my recipe for Dutch meatballs, I wanted to make sure it was really easy. So I bought a jar of beef broth that already had shredded beef in it. If you can’t find that ingredient, you can buy (or make) your own beef broth and add the beef separately. Sometimes I use the broth with the meat and add extra meat for a really tasty filling.

In addition to the broth and the beef, you need some ingredients to make a nice roux. And to make it thick enough, you add some gelatin leaves. Here are all the ingredients for the stuffing:

• Beef broth. You can make your own or buy a jar of beef broth at the grocery store. Either will be fine.
• Shredded beef (brisket). Only if you have broth without pieces of meat, or if you want to add extra meat.
• Gelatin sheets. To make sure the filling is thick enough to cut into squares and roll into balls for breading.
• Unsalted butter. For making the roux. I prefer unsalted to have more control over the amount of salt.
• Flour. For making the roux. All-purpose flour is fine.
• Parsley. I used fresh parsley and chopped it finely for the stuffing.
• Mustard. Bitterballen are dipped in mustard when you eat them, but it’s also a perfect flavoring for the filling.
• Whipping cream. To make the filling nice and creamy.
• Eggs. For breading the bitterballen. You first roll the filling in an egg mixture.
• Bread crumbs. For breading the bitterballen. Roll the balls trough the bread crumbs after the egg mixture.

You’ll also need

There are some tools that come in handy when frying the meatballs. This is what I use:

• Deep fryer, large skillet or Dutch oven. I prefer my Dutch oven for fried snacks. I have a pan that I only use for frying.
• Sunflower oil. I like to use sunflower oil for frying, but you can also use other types of vegetable oil. You’ll fry the bitterballen for a couple of minutes in a few inches of oil.
• Skimmer. To scoop the bitterballen out of the oil.
• Paper towel. After frying the bitterballen, I put them on some paper towels to absorb some of the oil.

How to Serve Bitterballen

After spending some time in the kitchen making this Dutch recipe, you’ll have a serving of nice golden-brown bitterballen ready to enjoy.

In the Netherlands, fried meatballs are a popular snack that you can order at a cafe. Or serve them at home for a party, game day or birthday. They are usually eaten as a snack and not for dinner. But if you do eat them for dinner, they will probably be served with fries.

You can drink whatever you want with a bitterball, but this Dutch food is often served as a tasty snack with some alcoholic beverages. Most Dutch people love the combination of a nice cold beer with a piping hot bitterbal.

For dipping

Bitterballen are dipped in a sauce, usually mustard. I prefer to dip them in mayonnaise.

And be careful when you take a bite: Bitterballen are best when they come straight out of the fryer and are piping hot. I have burned my mouth countless times.

How to Store Bitterballen?

The best way to eat bitterballen is right after frying them. If you have leftovers, I would not save them (although I have never tried, there are never leftovers).

​Freezing bitterballen

After breading, you have two options: fry and eat. Or: freeze them. You can freeze them in an airtight container or freezer bag and keep them for up to 3 months. This way, you’ll always have a deep-fried snack (almost) ready to enjoy.

This way it’s possible to make a big batch and only fry the amount of bitterballen you need. You can fry them directly from the freezer, but they will need 30 seconds to 1 minute more to fry.

More Dutch recipes you’ll like

Looking for Dutch recipes? I got you! As a Dutchie I share a lot of authentic Dutch recipes on my blog. Here are some of my favorites. Sweet and savory.

• Saucijzenbroodjes (Dutch puff pastry sausage rolls)
• Poffertjes (Dutch mini pancakes)
• Boterkoek (Dutch butter cake)
• Dutch meatballs recipe
• Crispy cheese croquettes