Alcohol is traditionally consumed with something savory on the side, and thus the bittergarnituur was invented. This colorful platter will usually contain bite-size cubes of Gouda cheese, miniature eggrolls and meatballs, perhaps some slices of salami or chorizo and ofcourse, how can it not, the marvelous bitterballen.
1 stick of butter
3 cups of beef stock
3 tablespoons of onion, minced
2 cups of shredded cooked beef
For the breading
1/2 cup flour
2 eggs, beaten
2 cups bread crumbs
Make a roux with the butter and the flour (slowly melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste). Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded beef. Taste, add pepper and salt and a pinch of nutmeg. Taste again and adjust if necessary.
Pour the meat gravy into a shallow container, cover and refrigerate for several hours, or until the gravy has solidified.
Take a heaping tablespoon of the cold, thick gravy and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. (If it doesn't, the filling will spill out into the fryer and you will be left with a hollow shell, and a messy fryer!). Set each ball aside on a plate. When done, refrigerate the snacks while the oil in your fryer heats up to 375F.
Fry five to six balls at a time, until golden brown. Serve on a plate with a nice grainy or spicy mustard.
Makes approximately 20 bitterballen.