Authentic Dutch Bitterballen: Classic Beef, Savory Shrimp & Creamy Cheese Recipes
Embark on a culinary journey to the Netherlands with these exquisite Bitterballen recipes! This traditional Dutch snack is a beloved staple, perfect for entertaining guests or enjoying a cozy evening. We’re thrilled to share three distinct and delicious recipes: classic beef, delicate shrimp, and rich cheese fillings, ensuring there’s a flavor for everyone to savor. Get ready to impress your friends and family at your next gathering!
What Are Bitterballen? A Quintessential Dutch Snack
Bitterballen are a quintessential traditional Dutch snack, resembling small, deep-fried croquettes. Often described as “Dutch meatballs” due to their spherical shape, they are a beloved treat found in virtually every snack bar, café, and pub across the Netherlands. While they might seem like a simple fried ball, Bitterballen boast a rich history and a surprisingly complex preparation method that results in their irresistible crispy exterior and creamy, flavorful interior.
Historically, Bitterballen were a clever way to utilize leftover meat, often served as an appetizer or a light meal. Today, they have evolved into a true delicacy, a symbol of Dutch conviviality. The sheer popularity is astounding: estimates suggest that the Netherlands consumes around 300 million portions of Bitterballen annually, which translates to about 25 per person each year! They are typically served piping hot, often accompanied by a dollop of sharp, grainy mustard for dipping, which perfectly complements their savory taste.
At their core, Bitterballen are essentially small, breaded, and deep-fried croquettes. The magic lies in their filling, which starts with a classic French roux—a mixture of cooked butter and flour. This roux then forms the base of a salpicon, which is created by gradually incorporating milk and/or stock, and sometimes gelatin, to achieve a thick, smooth consistency. To this rich base, the main filling ingredient is added – be it finely minced meat, succulent seafood, or a blend of delicious cheeses. Once the mixture is perfectly seasoned and cooled, it’s shaped into small, bite-sized balls, then carefully breaded (or crumbed) and deep-fried until beautifully golden brown and crispy.
To clarify some culinary terms: A roux is a fundamental thickening agent in French cuisine, made by cooking flour and fat (usually butter) together. It’s cooked until thick and bubbling, forming a paste that provides body to sauces and soups. A salpicon, on the other hand, refers to a preparation of one or more ingredients that are minced or finely diced and then bound together with a rich, savory sauce. In the case of Bitterballen, the salpicon is the creamy, flavorful filling that makes this snack so unique.
Why Homemade Bitterballen Are the Best
While Bitterballen are readily available throughout the Netherlands, making them at home offers an unparalleled experience. Homemade versions allow you to control the quality of ingredients, customize the fillings to your taste, and ensure maximum freshness. There’s a certain satisfaction in crafting these culinary gems from scratch, and the aroma filling your kitchen is an added bonus. Plus, they make an ideal party snack, appetizer, or side dish that’s sure to impress your guests and bring a taste of Dutch tradition to your table. The detailed recipes below provide everything you need to create these fantastic treats, whether you prefer beef, shrimp, or cheese.
Recipe Source:
- Kaasbitterbal (Cheese Bitterbal): Smulweb Peter Goossens
- Garnalen bitterbal (Shrimp Bitterbal): https://www.24kitchen.nl
Preparation Time: Approximately 30 minutes active cooking time, plus 2 hours or more for chilling/setting.
Equipment Required:
- Deep fryer (or a large, heavy-bottomed skillet/pot with 1 – 2 inches of sunflower oil)
- Saucepans
- Knives (for mincing/slicing ingredients)
- Bowls for breading (crumbing station)
- Whisk
- Spatula or wooden spoon
- Plate or oven dish for chilling the filling
- Plastic wrap
📖 Recipe: Classic Beef Bitterballen
RECIPE CARD
Andréa
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Ingredients
Beef filling
- 1â…“ lbs rump roast, lean, cubed
- 4 cups beef stock
- 1 teaspoon salt
- 1 onion
- 1 stick butter
- 1 cup all-purpose flour
- â…› teaspoon ground black pepper, salt and nutmeg
- â…™ teaspoon salt
- â…› teaspoon ground nutmeg
Breading
- 1 cup all-purpose flour
- 2 eggs, L, slightly beaten
- 1 cup dry bread crumbs
Deep-frying
- sunflower oil, for deep frying
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Beef filling preparation
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Cook the lean, cubed rump roast in the beef stock with 1 teaspoon of salt for approximately 2-3 hours, or until it becomes perfectly fork-tender. Once cooked, allow the beef to cool to room temperature before finely slicing or shredding it. Reserve 2 cups (500 ml) of the cooking stock for later use.1â…“ lbs rump roast, 4 cups beef stock, 1 teaspoon salt
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Finely slice the onion, preparing it for the roux.1 onion
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In a saucepan, melt the butter over medium heat. Add the finely sliced onion and sauté (glaze) for about 2 minutes until translucent. This forms the base of your flavorful roux.1 stick butter
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Add the all-purpose flour to the pan all at once. Stir continuously over heat for another 3 minutes, cooking out the raw flour taste and creating a pale roux.1 cup all-purpose flour
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Gradually add the reserved beef stock to the roux, whisking vigorously to prevent lumps. Bring the mixture to a boil, continuing to stir as the roux absorbs all the liquid and thickens into a rich salpicon. Reduce heat slightly and cook at a high simmer for another 5 minutes, allowing flavors to meld. Stir in the finely sliced or shredded cooked beef.
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Season the beef mixture with ground nutmeg, black pepper, and additional salt to taste. Mix thoroughly to ensure even distribution of spices.â…› teaspoon ground black pepper, â…™ teaspoon salt, â…› teaspoon ground nutmeg
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Transfer the hot filling to a cooled plate or shallow oven dish that has been rinsed with cold water (this prevents sticking). Spread the filling evenly, cover tightly with plastic wrap directly touching the surface to prevent a skin from forming. Allow it to cool in the refrigerator for at least 2 hours, or ideally overnight, until firm enough to shape.
Breading process
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Set up your breading station: place three separate bowls in a row. Fill the first with all-purpose flour, the second with lightly beaten eggs, and the third with dry bread crumbs.1 cup all-purpose flour, 2 eggs, 1 cup dry bread crumbs
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Once the filling is firm, take a spoonful and gently roll it into a small ball, about 1 inch (2.5 cm) in diameter. Roll the ball first through the flour, ensuring it’s evenly coated, then dip it into the beaten eggs, and finally roll it thoroughly through the bread crumbs until fully covered.
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For an extra crispy and robust coating, you may repeat the breading process (egg, then bread crumbs) a second time. This helps prevent bursting during frying.
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Place the breaded bitterballen on a clean plate or baking sheet. Continue this process for the entire filling. Once all bitterballen are shaped and breaded, cover them and refrigerate for at least 30 minutes to firm up the coating.
Deep-frying instructions
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Heat sunflower oil in a deep fryer or a large, heavy-bottomed pot to 350°F/180°C (medium heat). To check the temperature without a thermometer, drop a small cube of bread into the hot oil; it should sizzle and turn golden brown within a minute or two.sunflower oil
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Carefully deep-fry the chilled bitterballen in batches (do not overcrowd the fryer) for about 3 to 4 minutes, or until they are beautifully golden brown and crispy.
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Remove the bitterballen from the oil with a slotted spoon and drain them on paper towels. Serve immediately, traditionally with a side of strong mustard.
Nutrition
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📖 Recipe: Savory Shrimp Bitterballen
RECIPE CARD
Andréa
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Ingredients
Shrimp filling
- 2 shallot
- ½ oz. chives
- 1 stick butter
- 1 cup all-purpose flour
- ½ cup white wine, dry like a caubernet sauvignon
- 2½ cups fish stock
- 9 oz. cocktail shrimp
- ¼ teaspoon salt
- â…› ground black pepper
Breading
- 1 cup all-purpose flour
- 2 eggs, size L, slightly beaten
- 1 cup dry bread crumbs
Deep-fryer
- sunflower oil, for deep frying
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Shrimp filling preparation
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Peel and finely slice the shallots.2 shallot
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Snip the chives into small pieces.½ oz. chives
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Melt the butter in a saucepan. Sauté the sliced shallots for about 2 minutes until softened. Add the flour all at once and stir constantly for another 3 minutes to cook the roux.1 stick butter, 1 cup all-purpose flour
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Pour in the white wine and fish stock. Whisk the mixture very well to combine and prevent lumps, then bring it to a boil, continuing to stir. Reduce the heat and cook at a high simmer for another 10 minutes, allowing the sauce to thicken and flavors to deepen.½ cup white wine, 2½ cups fish stock
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Stir in the cocktail shrimp and chopped chives into the thickened sauce.9 oz. cocktail shrimp
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Season the shrimp mixture with salt and freshly ground black pepper to taste.¼ teaspoon salt, ⅛ ground black pepper
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Spread the shrimp filling evenly over a cooled plate or shallow oven dish (rinsed with cold water to prevent sticking). Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or ideally overnight, until firm.
Breading process
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Prepare your breading station with three bowls: one with all-purpose flour, one with lightly beaten eggs, and one with dry bread crumbs.1 cup all-purpose flour, 2 eggs, 1 cup dry bread crumbs
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Once the shrimp filling is firm, scoop a spoonful and roll it into a small ball (approx. 1 inch / 2.5 cm). Dredge the ball in flour, dip in beaten egg, and then roll in bread crumbs until fully coated.
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For an extra layer of crispness and to help prevent leaks during frying, you can repeat the breading process (egg, then bread crumbs).
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Place the breaded shrimp bitterballen on a plate and continue with the remaining filling. Cover and refrigerate for another 30 minutes to ensure they hold their shape during frying.
Deep-frying instructions
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Heat sunflower oil in a deep fryer or a large, heavy-bottomed pot to 350°F/180°C. Test the oil temperature by dropping a small bread cube into it; it should sizzle and brown in about one to two minutes.sunflower oil
Nutrition
Tried this recipe?
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📖 Recipe: Delicious Cheese Bitterballen
RECIPE CARD
Andréa
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