Bitterballen

Instructions

1. Prepare the roux
   Melt the butter in a large saucepan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the flour and stir continuously to form a roux. Cook for 2-3 minutes until it turns slightly golden but doesn't brown.
2. Create the ragout
   Gradually add the warm beef stock to the roux, whisking constantly to prevent lumps. Continue stirring until the mixture thickens into a smooth, thick sauce, about 5-7 minutes. Add the shredded beef, Worcestershire sauce, nutmeg, chopped parsley, salt, and pepper. Stir well to combine all ingredients.
3. Cool the mixture
   Transfer the mixture to a shallow dish and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled and firm.
4. Shape the bitterballen
   With moistened hands, roll tablespoons of the chilled mixture into balls about 3-4cm in diameter. If the mixture is too sticky, briefly chill it again. Place the formed balls on a baking sheet lined with parchment paper.
5. Prepare the coating station
   Set up three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs. Return to the baking sheet and refrigerate for 30 minutes to firm up.
6. Heat the oil
   In a deep fryer or heavy-bottomed pot, heat oil to 180°C (350°F). Use enough oil to fully submerge the bitterballen. Test the temperature by dropping in a small piece of bread – it should sizzle and turn golden brown within 60 seconds.
7. Fry the bitterballen
   Carefully lower a few bitterballen into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes until they're golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
8. Serve hot
   Arrange the bitterballen on a serving platter while still hot. Traditionally served with mustard for dipping. Enjoy immediately while the outside is crisp and the inside is hot and creamy.