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Dutch Bitterballen

Here’s A Bitterballen Recipe To Make This Classic Snack At Home!

For a timeless and tasty Dutch snack, look no further than Bitterballen! Made with a creamy, meaty filling and a deep-fried exterior, these crispy little delights are irresistible once you start eating!

Bitterballen are a classic savory pub/cafe snack to accompany your beverage – a category of food known as “bittergarnituur” – hence the bitter in the name.

Often served as a snack or appetizer, Bitterballen are served throughout the Netherlands and parts of Belgium with mustard or mayonnaise for dipping.

bite out of fried dutch bitterballen sitting on top of other balls in white bowl.
Fried and ready for dipping – that’s Bitterballen!

There are a few variations when it comes to making Bitterballen. The classic filling is beef – but you could use other meats or even mushrooms and/or carrots for a vegetarian version.

The singular of bitterballen is bitterbal – but you’d never make or eat just one!

Ingredients

ingredients to make bitterballen on grey counter in bowls with labels.
The ingredients for Bitterballen!

If you want to make these beef bitterballen at home, here are the ingredients that you will need:

  • Cooked beef brisket – For the filling.
  • Beef broth – Adds additional flavor to the filling.
  • All-purpose flour – To make a roux to thicken the filling.
  • Butter, unsalted – Used for the roux.
  • Eggs – For breading the bitterballen.
  • Fine breadcrumbs – For breading the bitterballen.
  • Milk – To mix in with the eggs.
  • Nutmeg – Adds aromatic flavor to the filling.
  • Salt – To enhance the overall flavor of the bitterballen.
  • Black pepper – To add depth of flavor.
  • Oil – To fry the bitterballen.

Recipe Tips and Substitutions

Before you make these deep-fried breaded meatballs, read through the recipe tips so that you know just what to expect!

  • Instead of beef brisket, you could also use veal.
  • For a vegetarian option, you could use a mixture of finely chopped onion, finely chopped mushrooms, and grated carrots in the filling. Sauté until cooked through, then season them with spices to your liking and mix with the roux.
  • Ideally, chill the mixture for several hours or overnight before forming the bitterballen. If you are in a rush, you can freeze them for 1 hour. This process makes the bitterballen easier to roll.
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How to Make Bitterballen – Step by Step Instructions

In this section you’ll see exactly how to make this bitterballen recipe. We’ve included the process photos so that you can follow the steps and track your cooking progress at home.

The recipe card – with the cooking times, temperatures, and ingredient amounts – can be found at the bottom of this post!

If your beef brisket isn’t already cooked, cook the brisket in a large pot filled with water for 3-4 hours. This will ensure that beef becomes soft and tender.

Then cut the beef into dice-sized cubes, and finally shred the beef. You can use a hand mixer to shred the beef easily or use two forks to pull the meat apart. Allow the beef to rest and cool for at least an hour.

melted butter being heated in black flying pan with kitchen counter around.
Melt the butter in a pan.

Next, make the roux. In a saucepan on low-medium heat, melt the butter until it starts to bubble.

white flour sitting on top of melted butter in black frying pan.
Add the flour.

Then gradually add the flour and keep stirring to make sure it doesn’t get lumpy.

thickened roux in black frying pan with black plastic spatula mixing it around.
Keep stirring.

It may have a strange texture at first, but just keep stirring for about 2-3 minutes. Make sure it doesn’t burn.

beef broth added to roux in black frying pan on counter.
Slowly add the broth.

Then gradually add the broth, stirring all the time.

shredded beef brisket in bowl beside black frying pan with beef roux in it.
The roux should be smooth.

After 2-3 minutes of stirring, the roux should be smooth and saucy.

creamy beef blend in frying pan with spices sitting on top and black spatula.
Add the shredded meat and spices.

Next, make the ragout. Add the shredded beef to the roux and season with nutmeg, salt, and pepper. Stir until well combined. The texture will become a little bit like play dough.

pink colored meaty mixture spread out in baking sheet.
Spread the ragout evenly.

Spread the ragout evenly on a baking tray and refrigerate overnight. If you are in a rush, you can put it in the freezer for about 1 hour, as well.

white scoop forming balls of pink meat mixture from large pan of mixture beside.
Form small balls.

Remove the ragout from the freezer and start rolling your bitterballen. Take a tablespoon measuring spoon and roll them into equal-sized balls.

raw eggs cracked into white bowl with milk sitting on grey counter.
Whisk the egg and milk together.

In a small bowl, whisk the eggs and milk together.

pink meat balls on plate with one in yellow egg mixture in bowl beside.
Dip them in the egg.

Then dip each bitterbal into the egg mixture…

six breaded balls of meat on plate with one meat ball in egg mixture in bowl beside.
Coat them in breadcrumbs.

… and then into the breadcrumbs. Place the breaded bitterballen on a plate.

seven dutch bitterballen frying in bubbling oil in pot on stove.
Fry the bitterballen until golden brown.

Deep fry the bitterballen in small batches (don’t overcrowd the pot) in a deep pot or deep fryer at 350 degrees for about 3-5 minutes, or until nice and golden brown.

hand holding dutch bitterballen with bite out of it with mustard behind.
Enjoy the bitterballen.

Serve them as an appetizer with mustard or mayonnaise. Enjoy!

Storage Tips

Bitterballen are best eaten hot and fresh after being fried. If you have any left over after cooking, store them in a sealed container in the fridge for up to 3 days.

To reheat them, using an air fryer would work well to revive the outer crisp of the breading and heat them through. Otherwise, place them on a baking sheet and reheat them in the oven.

You could use the microwave, but that would make them soggy.

Another way to avoid this issue, as mentioned above, is to freeze a batch of uncooked bitterballen and only deep fry the amount that you need!

FAQ

Here are some answers to questions about bitterballen!

What are bitterballen?

Bitterballen are a savory Dutch snack or appetizer. They are filled with a creamy, meaty ragout, formed into balls, breaded, and deep fried. Typically served with mustard for dipping, they can be found in bars and cafes around the Netherlands.

How to make bitterballen?

To make bitterballen, prepare the roux. Add the broth, cooked beef, and spices, then chill the ragout in the fridge. Form the mixture into balls, then coat them in an egg wash and breadcrumb mixture and deep fry them until golden brown.

Related Recipes

For more classic Dutch recipes, here are some other creations you might enjoy – some are appetizers, and some are desserts!

small white bowl of deep fried bitterballen on grey counter.

Dutch Bitterballen

These tasty meat-filled balls are a quintessential Dutch snack. Filled with a creamy, meaty filling, these rolled balls are deep-fried to perfection and enjoyed with mustard for dipping!
5 from 2 votes
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Prep Time: 4 hours
Cook Time: 5 minutes
Rest Time: 12 hours
Total Time: 16 hours 5 minutes
Servings: 36 bitterballen

Ingredients

  • 1 pound beef brisket
  • 1 cup beef broth
  • 3/4 cup all-purpose flour
  • 1/2 cup butter, unsalted
  • 3 eggs
  • 1 cup breadcrumbs, fine
  • 2 tablespoons milk
  • 1/2 teaspoon nutmeg
  • salt, to taste
  • black pepper, to taste
  • oil, for frying
  • water, for cooking the brisket

Instructions

Prepare the brisket

  • Cook the brisket in a large pot filled with water for 3-4 hours. This will make the beef soft and tender.
    1 pound beef brisket, water
  • Cut the cooked beef into dice-sized cubes, then shred the beef. Tip: You can use a hand mixer to shred the beef easily, or use two forks to pull the meat apart. Allow the beef to rest and cool for at least an hour.

Make The Roux

  • In a saucepan on low-medium heat, melt the butter until it starts to bubble.
    1/2 cup butter
  • Gradually add the flour, stirring constantly to make sure it doesn’t get lumpy. It may have a strange texture at first, but just keep on stirring for about 2-3 minutes. Make sure it doesn’t burn.
    3/4 cup all-purpose flour
  • Now gradually add the broth, while you keep stirring. After 2-3 minutes of stirring, the roux should be smooth and saucy.
    1 cup beef broth

Make The Ragout

  • Add the shredded beef to the roux and season with nutmeg, salt, and pepper. Stir until well combined. The texture wil be a little bit like play dough.
    1/2 teaspoon nutmeg, salt, black pepper
  • Spread the ragout on a baking tray and refrigerate overnight. If you are in a rush, you can just put it in the freezer for about 1 hour.

Assemble & Cook

  • Remove the ragout from the freezer and start rolling your bitterballen. Take a tablespoon measuring spoon and roll them into equal sized balls.
  • In a small bowl, whisk together the eggs and milk.
    3 eggs, 2 tablespoons milk
  • Dip each bitterbal in the egg mixture and then in the breadcrumbs.
    1 cup breadcrumbs
  • Deep fry the bitterballen in small batches (don’t overcrowd the pan) in a deep pot or deep fryer at 350 degrees for about 3-5 minutes or until golden brown.
    oil
  • Serve the bitterballen with mustard or mayonnaise.

Notes

  • Bitterballen are often served as an appetizer with mustard or mayonnaise.
  • For a vegetarian option, use a mixture of finely chopped onion, finely chopped mushrooms, and grated carrots for the filling. Sauté until cooked, then season with spices to your liking and stir into the roux.
  • Ideally, chill the mixture for several hours or overnight before forming the bitterballen. If you are in a rush, you can freeze them for 1 hour. This process will make the bitterballen easier to roll.
  • You can freeze the bitterballen to eat them another time. Just follow all the steps, except for frying. Store in a freezer bag.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 81mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Appetizer, Snack
Cuisine Dutch
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This recipe was contributed by
Kimberley Asante
Dutch born and bred, Kimberley loves cooking Dutch recipes. She got her love for cooking from both of her parents, who raised her to cook everything from scratch.

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