Bitterballen (Dutch meatballs)
This Dutch beef builds parsley, beef and breadcrumbs into a hearty meal you can have ready in about 85 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 12 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 12 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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 meat.
- The mixture should thicken and turn into a heavy, thick sauce.
- Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
- Take a heaping tablespoon of the cold, thick sauce 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.
- When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F).
- Fry four bitterballen at a time, until golden.
- Serve on a plate with a nice grainy or spicy mustard.
You'll use: Frying pan / skillet · Pan · Saucepan
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Bitterballen (Dutch meatballs)
- Kapsalon Lamb
- Stamppot Pork
- Snert (Dutch Split Pea Soup) Side
- Dutch poffertjes (mini pancakes) Breakfast
Tips & common questions
How long does Bitterballen (Dutch meatballs) take to make?
About 85 minutes from start to finish — an estimate based on the 12 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Bitterballen (Dutch meatballs) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.