Dutch Meatballs (Bitterballen)

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

1. 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.

2. 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°.

3. 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.

Bron en foto: Taste of Home

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