Culinary Travel: Bitterballen - Amsterdam, Netherlands

While you're in Amsterdam visiting the Katten Kabinet, stop by a cafe or bar to try the famous Dutch meatballs. Bitterballen are deep-fried snacks that are ubiquitous in cafes and bars all over the Netherlands. These savory orbs are battered in a crunchy breadcrumb coating and filled with a gooey mixture of chopped beef, beef broth, flour, butter, herbs and spices. They are typically served with mustard for dipping.

If you've never tasted bitterballen before, order them at a cafe as the perfect accompaniment to a round of beers. But be careful when you bite through the crunchy crust, the meaty ragout filling is often burning hot! 

You can sample bitterballen at almost any bruincafe in Amsterdam, those at Grandcafe Luxembourg are said to be the best. If you are vegetarian, be sure to get the veggie bitterballen at places like Hoftuin. Until your trip to Amsterdam, here is a recipe for the savory little snacks.

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup beef broth
1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1-1/3 cups dry bread crumbs
2 eggs
1 teaspoon milk
1 teaspoon canola oil
Oil for deep-fat frying
Stone-ground mustard, optional

Directions
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled.

Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. 

Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or deep fryer, heat oil to 375°.

Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired. Yield: 2-1/2 dozen.

Time: Preparation: 30 minutes + chilling 
Cooking: 5 minutes batch

Makes: 30 servings

Nutritional Facts
1 meatball (calculated without mustard) equals 72 calories, 5 g fat (1 g saturated fat), 22 mg cholesterol, 88 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein. 

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