Dutch Bitterballen

Instructions

1. Prepare the roux
   Melt the butter in a saucepan over medium heat. Add the flour and stir continuously to form a roux. Cook for 2-3 minutes until it turns light brown and smells nutty.
2. Create the beef ragout
   Gradually whisk in the beef stock to the roux, ensuring no lumps form. Add the chopped beef, diced onion, parsley, nutmeg, salt, and pepper. Stir continuously until the mixture thickens into a thick paste, about 5 minutes.
3. Cool the mixture
   Transfer the ragout 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 2 hours or overnight until completely chilled and firm.
4. Form the bitterballen
   Once chilled, use a tablespoon or small ice cream scoop to portion the mixture. Roll between your palms to form small balls about 1-inch in diameter. Place them on a parchment-lined tray and return to the refrigerator for 30 minutes to firm up.
5. Set up breading station
   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs. Place the breaded balls back on the tray.
6. Double bread for extra crispiness
   For an extra crispy coating, dip the breaded balls back into the egg mixture and then into the breadcrumbs again for a second coating. Return to the refrigerator for another 30 minutes to set.
7. Fry the bitterballen
   Heat oil in a deep fryer or heavy pot to 350°F (180°C). Fry the bitterballen in small batches for about 4-5 minutes until golden brown and crispy. Be careful not to overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
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 crispy and the inside is creamy and hot.