Dutch 'Bitterballen' : Bite-size veal croquettes

Recipe by Bollie
READY IN: 2hrs 5mins




  • in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
  • Strain off 200 ml stock into a measuring jug.
  • Slice the cooked meat very thinly.
  • Melt the butter in a pan and stir in the flour.
  • Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
  • Leave the sauce to cook gently for about 2 minutes.
  • Stir in the meat and add salt, pepper and nutmeg to taste.
  • Pour the ragout onto a flat plate and refrigerate until firm.
  • (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
  • Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
  • Then roll in the beaten eggs and breadcrumbs again.
  • Repeat until well coated.
  • Heat oil in a deep fat fryer to 180 degrees celcius.
  • Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
  • Drain on paper towel.
  • Serve the warm'bitterballen' on a plate with a serving of mustard next to it.