Bitterballen

Method

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1. Melt the butter and cook the onion 6 minutes until soft. Stir in the flour and cook 3 minutes to a pale roux.

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2. Add the hot stock a ladle at a time, whisking each addition smooth before the next, until you have a very thick paste that pulls away from the pan.

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3. Stir in the beef, parsley, Worcestershire, nutmeg, salt and pepper and cook 3 minutes more.

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4. Spread into a tray lined with cling film to about 2 cm deep, press film onto the surface, and refrigerate at least 4 hours until completely firm.

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5. Cut into 24 squares and roll each into a ball with wet hands.

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6. Roll each ball in flour, then egg, then breadcrumbs. Then repeat the egg and breadcrumbs for a second coat.

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7. Chill the coated balls 30 minutes.

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8. Heat the oil to 180C and fry six at a time for 3 to 4 minutes until deep golden.

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9. Drain on a rack and rest 2 minutes before eating — the inside is genuinely molten. Serve with mustard.

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Chef’s Tips

• Thicker than seems reasonable. If it is spreadable when cold, it will burst.
• Double crumb, always, and chill after coating.
• Rest two minutes before biting. The filling comes out of the fryer very hot.

Pairing Suggestions

• Grainy Dutch mustard
• A cold pilsner
• A jenever

Storage & Reheating

Freeze coated and uncooked for 2 months; fry from frozen at 170C for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.